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Winter Fuel: Pomegranate, Squash and Roast Potato Salad

Wednesday, May 2013

Here's a goody to make for dinner then take in leftovers to work for lunch to help fuel you through the cold winter weather - pomegranate, squash and roast potato salad! If regular potatoes are too heavy for you, or you just want to add a little extra flavour, substitute the potato for sweet potato.

 

Ingredients

  • 500 grams small to medium potatoes (or sweet potato)
  • 3 tablespoons olive oil
  • 2 medium delicata squash
  • 2 tablespoons minced shallots
  • 200 grams rocket
  • Seeds from one pomegranate (about 1 cup)
  • 1 cup crumbled feta
  • Sea salt and freshly ground black pepper

Ingredients

  1. Preheat oven to 220 degrees.
  2. Slice potatoes lengthwise in halves or quarters depending on size. Arrange on a rimmed baking sheet, and drizzle 1 tablespoon of olive oil and 1/4 teaspoon of salt over the potatoes. Toss to coat. Roast until tender and browned, about 20-25 minutes, turning once.
  3. While the potatoes roast, prepare the squash. Slice in half lengthwise, and remove seeds and membrane. Slice into thin half moons, 1/4-1/2 cm thick.
  4. Arrange the squash on another rimmed baking sheet (you may need two baking sheets for the squash), drizzle with one tablespoon olive oil and another 1/4 teaspoon salt and toss to coat.
  5. Remove potatoes from the oven and put the squash in. Roast until tender and just beginning to brown - about 20 minutes. Remove from oven and set aside to cool.
  6. In a large salad bowl, combine the squash and the potatoes, and season with sea salt and pepper. Toss to combine.
  7. Add the rocket, half the pomegranate seeds and half of the cheese. Gently toss.
  8. Top with the remaining cheese and pomegranate seeds. Serve.

Serves 4-6.


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Winter Fuel: Pomegranate, Squash and Roast Potato Salad