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–+ servings
Kürbissalat mit Fetakäse und Granatapfel
Elle

Sweet Dumpling Squash Salad with Feta and Pomegranate

5 from 1 vote
A roasted sweet dumpling squash salad with fresh greens, pomegranate and feta, plus a middle eastern touch thanks to a blend of toasted seeds and spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 as a side
Course: Salad
Cuisine: Middle Eastern
Calories: 264

Ingredients
  

For the roasted squash:
  • 1 kg sweet dumpling squash, about 3 small squash (alternatively use delicata or butternut squash)
  • 1,5 tablespoons olive oil
  • sea salt
For seed-spice mix:
  • 50 g pumpkin seeds, toasted (1/3 cup)
  • 1 tbsp coriander seeds, toasted
  • 1/2 tsp sesame seeds
  • 1/4 tsp cayenne, or to taste
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
To assemble the salad:
  • 2 generous handfuls young arugula leaves
  • drizzle of extra-virgin olive oil
  • drizzle of red wine vinegar (1-2 teaspoons)
  • 1 small red onion, halved and thinly sliced
  • 100 g feta, or more to taste
  • seeds from 1/2 pomegranate

Instructions
 

  1. Preheat the oven to 425°F/220°C (200°C fan-assisted) and line a baking sheet with parchment paper.
  2. Cut the squash in halve lengthwise and scrape out seeds, then slice it into 2cm half-moons (leaving the skin on, as it’s edible). Drizzle with the oil. Using your hands, toss until evenly coated. Spread out in an even layer, careful not to over crowd. Season with salt.
  3. Transfer to the preheated oven and roast until tender, flipping halfway through (20-25 minutes).
  4. Meanwhile, prepare the spice mix. First toast the pumpkin seeds in a dry skillet (no oil). Keep shaking the pan until some seeds puff up, about 4-5 minutes. Transfer to a plate to cool.
  5. Using the same skillet, toast the coriander seeds until aromatic (1 minute).
  6. Using a pestle and mortar, grind the coriander until crushed, then add the pumpkin seeds and sesame seeds and grind until broken up. Stir in the cumin, cayenne and smoked paprika. Set mixture aside.
  7. When the squash is ready, spoon the spice mix over the squash pieces, toss gently to allow the spices to coat the squash. then cook for a further 3-4 minutes, until the spice mix is lightly browned. Remove and set aside to cool for a few minutes. Note: there will be extra spice mix on the baking sheet which will be added to the salad along with the roasted squash.
  8. Arrange the arugula leaves on a serving platter (or individual plates), then drizzle over the oil and vinegar. Arrange the pumpkin and the spice mix from the baking sheet on top of the arugula, then scatter the red onion, crumbled feta, pomegranate seeds on top. Serve and enjoy!

Nutrition

Calories: 264kcal

Notes

  • If using acorn or butternut squash for this recipe, I recommend peeling it. Although the squash’s skin is thin and edible, it is rather tough. The skin can be easily removed with a regular veggie peeler. Otherwise, if using Hokkaido (red kuri) squash, the peel can be left on.
  • This roasted pumpkin salad can be served warm or cold — it is delicious both ways!
  • Leftovers also taste great! Store in a airtight container in the fridge and enjoy cold the next day.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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