Roast Pumpkin, Kale, Feta & Pomegranate Salad

Yes, more roast pumpkin. But you probably have some left over from the last recipe, and I bet you are not averse to roasting some more. Or is that just me?

In Winter my salads become a little more robust. More kale than lettuce, wilted or crisped, chunks of pumpkin or similar dense veg, roasted into submission. No salad should be heavy, so I lift mine with spritely dressings, this time a pomegranate molasses and lime dressing with no oil, so you know, healthy and lower calorie (I did say I was going to try, right?). Over this, soothing pops of sharp creamy feta, and then to give it some sparkle, a gorgeous sprinkle of juicy pomegranate seeds.

It is winter? Who cares, when you have this salad? I quite like winter anyway.

Some very pretty lilac kale that I happened upon - but any kale will do

Some very pretty lilac kale that I happened upon – but any kale will do

A word on pumpkins. There are many types and I encourage you to try as many as you can. My favourites at the moment are kabocha or crown prince squash. I love the sweet dense rich flesh. I am partial to an acorn squash too and try anything I can get my hands on.

Roast Pumpkin, Kale, Feta & Pomegranate Salad

Roast Pumpkin, Kale, Feta & Pomegranate Salad

Recipe: Roast Pumpkin, Kale, Feta & Pomegranate Salad

loosely serves 1 – multiply accordingly


half a small pumpkin (not a munchkin! about 300g flesh), seeded and cut into wedges, I leave the skin on, but up to you
2 tbsp olive oil
generous pinch dried chilli
100g feta
handful of kale, stripped from teh woody stalks, washed and dried with a clean tea towel or kitchen towel
2 tbsp pomegranate seeds (best fresh from the fruit)
1 tbsp pomegranate molasses
juice of half a fresh lime
half a red onion, sliced thinly and left to marinade in the juice of the remaining half of the lime


First roast your pumpkin. Drizzle it with 1 tbsp olive oil and sprinkle with chilli and a little sea salt. Roast at 180 deg C until tender.
When the pumpkin is almost done, roast the kale for 5 minutes (no longer) with a drizzle of the remaining tbsp of olive oil and a sprinkle of sea salt. Make sure it is one even layer so that it crisps evenly. Remove both the pumpkin and kale from the oven.
Make your dressing by combining the pomegranate molasses with the juice of half a lime (to taste). This gives a lovely bright dressing, and one I will be using again.
Prepare the salad by starting with half the kale, the pumpkin, then more kale, crumbled feta, red onion and pomegranate seeds.
Eat warm or cold, whatever you fancy.



Written by Niamh
Cooking and travelling, and sharing it all with you.