Description
A colourful seasonal salad combining sweet roasted beetroot and pumpkin with crisp apples, creamy whipped feta, juicy pomegranate, crunchy candied walnuts, and a bright pomegranate dressing. Perfect for a special lunch, seasonal gathering, or satisfying meal.
Ingredients
For the Roasted Vegetables:
2 medium beets, peeled and cut into wedges (300 g)
3 cups pumpkin, peeled and cubed (420 g)
2 tbsp olive oil (30 ml)
½ tsp salt (3 g)
¼ tsp black pepper (1 g)
For the Apple:
2 medium apples, cored and thinly sliced (300 g)
1 tsp lemon juice (5 ml)
For the Whipped Feta:
6 oz feta cheese, crumbled (170 g)
⅓ cup Greek yogurt (80 g)
1 tbsp olive oil (15 ml)
1 tbsp fresh lemon juice (15 ml)
1 tsp honey (7 g)
¼ tsp black pepper (1 g)
For the Candied Walnuts:
¾ cup walnut halves, roughly chopped (85 g)
2 tbsp maple syrup (30 ml)
1 tbsp brown sugar (12 g)
1 tbsp unsalted butter (14 g)
¼ tsp ground cinnamon (0.5 g)
Pinch of salt
For the Pomegranate Dressing:
2 tbsp extra-virgin olive oil (30 ml)
1 tbsp pomegranate juice (15 ml)
1 tbsp balsamic vinegar (15 ml)
1 tbsp honey (21 g)
1 tsp Dijon mustard (5 g)
¼ tsp salt (1 g)
⅛ tsp black pepper (0.5 g)
For the Salad:
½ cup pomegranate arils (85 g)
2 cups mixed salad greens (80 g)
2 tbsp fresh parsley, chopped (8 g)
Instructions
1. Preheat the oven to 400°F (200°C). Place the beet wedges and pumpkin cubes on a large baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss well to coat evenly, then spread the vegetables into a single layer.
2. Roast the beets and pumpkin for 30–35 minutes, turning halfway through cooking. The pumpkin should be tender and lightly caramelised, while the beets should be fork-tender. Remove from the oven and allow the vegetables to cool slightly.
3. While the vegetables are roasting, core and thinly slice the apples. Toss them gently with lemon juice to help keep them fresh and bright.
4. Add the crumbled feta, Greek yogurt, olive oil, fresh lemon juice, honey, and black pepper to a food processor. Blend until smooth and creamy, scraping down the sides as needed, until the mixture has a soft, spreadable consistency.
5. Melt the butter in a small skillet over medium heat. Add the walnuts, maple syrup, brown sugar, cinnamon, and a pinch of salt. Cook for 3–5 minutes, stirring frequently, until the walnuts are glossy and lightly caramelised.
6. Transfer the candied walnuts to a sheet of parchment paper and spread them apart as much as possible. Let them cool completely so they firm up and become crisp.
7. In a small bowl, whisk together the extra-virgin olive oil, pomegranate juice, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until smooth and well combined.
8. Spread the whipped feta over a large serving platter, creating an even creamy base. Arrange the mixed salad greens, roasted beet wedges, roasted pumpkin, and sliced apples over the whipped feta.
9. Scatter the pomegranate arils, candied walnuts, and fresh parsley over the salad.
10. Drizzle the pomegranate dressing over the salad just before serving.
11. Serve slightly warm or at room temperature so the roasted vegetables retain their texture while the whipped feta stays creamy and the fresh toppings remain crisp.
Notes
Cut the pumpkin pieces and beet wedges into reasonably similar sizes so they roast evenly. Spread the vegetables in a single layer on the baking sheet to encourage roasting and light caramelisation. Let the candied walnuts cool completely on parchment before adding them to the salad so they become crisp. Scrape down the food processor as needed while blending the feta to create a smooth and creamy consistency. Slice the apples shortly before serving and toss them with lemon juice to maintain their fresh appearance. The whipped feta can be prepared ahead and kept chilled until you are ready to assemble the salad. Once completely cooled, the candied walnuts can be stored in an airtight container and kept separate from the salad until serving. The individual components can be prepared ahead, but assemble the salad close to serving time. Add the dressing at the last moment to help preserve the texture of the greens and toppings. A firm, naturally sweet pumpkin that holds its shape during roasting works well in this salad. The salad can be served slightly warm or at room temperature. Another creamy, crumbly cheese can be used instead of feta, although the flavour and texture will change. Serve the salad on a large platter for a colourful seasonal presentation.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean