This fall grain salad combines spelt with kabocha squash that's been roasted in a smoky paprika and pomegranate molasses glaze.
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
Directions
To make the pomegranate dressing, place the oil, pomegranate molasses, garlic, salt and pepper in a bowl. Whisk to combine and set aside.
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.
