Pomegranate, Spinach And Quinoa Salad

Enjoy the unique flavour of pomegranate, scattered over this sumptuous salad
By Robin Powell
Photography: Sorendls @istock
Pomegranate, Spinach And Quinoa Salad

Pomegranate, Spinach And Quinoa Salad

0 from 0 votes
Serves

4

– 6
Preparation

20

minutes
Cooking

45

minutes

Ingredients

  • ½ ½ small butternut pumpkin (500g)

  • 1 Tbsp 1 extra virgin olive oil

  • Sea salt flakes and freshly ground black pepper, to season

  • 2 medium 2 beetroots

  • cup white or tri colour quinoa

  • 150g 150g spinach leaves, washed and dried

  • 1 large 1 pomegranate

  • ½ cup ½ roasted red peppers,

  • cut into pieces

  • ½ cup ½ canned chickpeas, rinsed, drained

  • ¼ cup ¼ golden raisins

  • 150g 150g soft goat cheese

  • Dressing
  • ¼ cup ¼ extra virgin olive oil

  • 2 Tbsp 2 lemon juice

  • 2 Tbsp 2 orange juice

  • 1 tsp 1 honey or maple syrup

  • 1 tsp 1 sea salt flakes

  • ½ tsp ½ ground cumin

Method

  • Preheat oven to 220°C fan-forced. Line an oven tray with baking paper. Peel pumpkin, cut into 3cm chunks, and place on tray. Drizzle with oil and toss to coat. Season and spread out evenly.
  • Trim tops from beetroot, leaving a small amount of stem attached. Wash and wrap each one in foil, then place on a second baking tray.
  • Roast pumpkin and beetroot for 25 minutes, or until pumpkin is tender and golden. Remove pumpkin from oven. Continue cooking beetroot for a further 20 minutes or until tender when pierced with a knife. Set aside to cool.
  • Place quinoa in a sieve and rinse well. Drain and place in a medium saucepan with 1 ⅓ cups water and a pinch of salt. Bring to the boil, lower heat, and cover with a lid. Simmer for 12-15 minutes or until tender and translucent. Leaving lid on, stand for 10 minutes, then fluff up quinoa with a fork and cool.
  • Thickly slice spinach leaves.
  • To make dressing, place all ingredients in a bowl and whisk together.
  • Peel beetroot, trim ends and cut into slices. Cut open the pomegranate and remove the arils (seeds).
  • Place quinoa, roasted pumpkin, spinach, peppers, chickpeas, raisins and half the pomegranate arils in a large salad dish. Drizzle over dressing, season and gently toss to combine. Arrange beetroot over salad and top with small spoonfuls of soft cheese. Sprinkle over remaining pomegranate, then serve.

Did you make this recipe?

Tag @marketmag_au on Instagram and hashtag your creation

Handy Hint...

You can use rocket leaves or mixed salad leaves instead of spinach.

Leave a Review or share your tips!

Your email address will not be published.

What's Trending Now

Hit enter to search or ESC to close

Don't miss a thing!

Get all our latest recipes, cooking tips and tricks, gardening ideas and all things happening in-store at Harris Farm in your inbox every week.