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Pumpkin & Pomegranate Salad

The weather may be getting colder but that doesn’t mean you can’t continue to create vibrant and tasty salads. Try our pumpkin & pomegranate autumnal salad for a nutritional and delicious side, starter or main.


  • Preheat the oven to 200°C or 180°C for fan assisted ovens and line a baking tray with baking paper.

  • Place the slices of pumpkin in a large mixing bowl. Add the melted coconut oil, smoked paprika and the organic cinnamon to the bowl and toss the ingredients together.

  • Arrange the coated pumpkin pieces evenly on to the baking paper. Bake for 40 minutes or until tender.

  • While the pumpkin is cooking, fill a pan with 300ml of water and add the quinoa and pearl barley. Bring to the boil and cover with a saucepan lid and allow to simmer by reducing the heat.

  • Once the water has almost evaporated remove from heat and drain if needed.

  • Using a small amount of coconut oil, fry the onions and cumin seeds for 5 minutes in a frying pan.

  • Place the spinach, kale, quinoa, onion and cumin seeds in to a salad bowl and mix. Sprinkle pomegranate and pumpkin seeds and crumble the feta on top.

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