Roast Pumpkin and Pomegranate Salad

Salad- Roast Pumpkin and Pomegranate Salad


  • 300g Japanese pumpkin peeled
  • 1 pomegranate
  • ½ cup roasted hazelnuts
  • Handful of flat leaf parsley- chopped
  • 100g mixture of leaves of choice e.g. iceberg lettuce, spinach and rocket
  • 1 tablespoon coconut oil melted
  • Salt and pepper
  • Balsamic Reduction Dressing
  • Optional- 50g feta cheese


  • Slice pumpkin into 1 cm thick wedges
  • Place on a tray lined with baking paper and crush with coconut oil
  • Sprinkle with salt and pepper
  • Put in and oven preheated to 200g and roast for 40 minutes (turning halfway)
  • While pumpkin is roasting cut pomegranate in half, place over a bowl and hit with a hard object such as rolling pin to release the seeds.
  • In a large salad bowl add leaves and parsley, top with pumpkin and sprinkle on pomegranate seeds and hazelnuts. If you wish you may crumble some feta cheese on top
  • Sprinkle with a little salt and pepper
  • Drizzle with balsamic reduction

Balsamic reduction

  • This is great to have on hand to add to any salad recipes. Store any leftovers in a jar in the pantry.
  • In a small pot add 300ml of balsamic vinegar with 1 tablespoon of maple syrup (or sweetener of choice). Bring to the boil and then stirring continuously let simmer until mixture reduces and thickens (approx 30mins)
  • Thermomix method- Add all ingredients to bowl and cook at varoma temperature for 18 minutes speed 1.