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Smoky Pumpkin, Spelt, Pomegranate, and Feta Salad

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Ingredients:

  • 1 (2 1/2 pound) kent pumpkin or kabocha squash, cut into wedges
  • 2 red onions, cut into wedges
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried chile flakes
  • Sea salt and cracked black pepper
  • 4 cups (800g) cooked spelt
  • 2 cups mint leaves
  • 1 cup flat-leaf parsley leaves
  • 1 pomegranate, seeds removed
  • Store-bought marinated feta, crumbled, to serve
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tablespoon pomegranate molasses
  • 1 clove garlic, crushed
  • Sea salt and cracked black pepper
Servings: 4

Instructions:
  1. To make the pomegranate dressing, place the oil, pomegranate molasses, garlic, salt and pepper in a bowl. Whisk to combine and set aside.
  2. Preheat oven to 400°F (200°C). Place the pumpkin, onion, oil, pomegranate molasses, paprika, chile, salt, and pepper in a large bowl and toss to combine. Transfer to a baking tray lined with non-stick baking paper and roast for 30 minutes or until golden and crisp. Place the spelt, mint, parsley and half the pomegranate seeds in a large bowl. Add the dressing and toss to combine. Divide between serving plates and top with the pumpkin and onion. Sprinkle with feta and the remaining pomegranate seeds to serve.


Estimated Nutrient Breakdown:


Calories: 3,021.31
Weight: 2,927.01g
Total Fat: 124.41g
Saturated Fat: 16.64g
Trans-Fat: 0.00g
Monounsaturated Fat: 80.83g
Polyunsaturated Fat: 13.84g
Protein: 69.31g


Cholesterol: 0.00g
Sodium: 6,767.34g
Calcium: 1,131.13g
Magnesium: 1,069.89g
Potassium: 7,694.35g
Iron: 53.10g
Zink: 15.94g
Phosphorus: 1,906.74


Vit A: 987.63
Vit B1: 2.61
Vit B2: 1.06
Vit B3: 31.87
Vit B6: 3.52
Vit B12: 0.00
Vit D: 0.00
Vit E: 0.00
Vit K1: 1,132.57

Notes:

Caution: Sulfites
Health Notes: Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
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Author: Epicurious
Tags: Wild Food Box

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