Spiced Butternut Squash, Feta and Pomegranate Salad
Serves 2-4, depending on appetite
Sweet, roasted, spiced orange flesh with sharp and creamy cheese. Do you need any more encouragement to give this salad a go? Whilst this is a rather summery dish it is delicious at any time of the year. Indeed, I have eaten this salad a lot recently. I’ve had it as a main meal paired with warm flat breads, as part of a lunch with falafel and houmous, and it’s also well suited to accompany other salad dishes.
I have tried the two spice mixes on the squash and both work well. You’ll get a milder herb/spice from the za’atr and the addition of sesame seeds brings a nuttiness, whilst the ras al hanout has a hotter, more complex spice blend.
The dressing will make enough for two salads, and will store happily in the fridge for a week or two.
- Ingredients:
- Roasted butternut squash:
- 1/2 butternut squash peeled and cut into 1cm dice
- 2 tbsp olive oil
- 2 tsp za’atr spice mix or ras al hanout
- Salad:
- 50g feta
- 1/4-1/2 pomegranate (seeds only)
- Salad leaves
- 3 sprigs mint, chopped
- Dressing:
- 1 tbsp red wine vinegar
- 2 tbsp pomegranate molasses
- 5 tbsp extra virgin olive oil
Step 1: Mix your diced butternut squash, oil and chosen spice together in a bowl.
Step 2: Spread on a baking tray and roast in a 200c oven for 20 minutes or until softened and lightly browned.
Step 3: Add the dressing ingredients to an empty jam jar and shake vigorously for a few seconds (or whisk in a bowl) until combined.
Step 4: In a serving bowl add your roasted butternut squash, the pomegranate seeds and salad leaves. Crumble in the feta and add the mint.
Step 5: Pour half of the dressing over the salad and toss gently to ensure it is evenly distributed.