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

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– 6






  • 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


  • 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.

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Handy Hint...

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

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