Squash and Pomegranate Salad (3-4)

A winter salad with north African influences from Ruth Joseph.

Squash and Pomegranate Salad (3-4)
Print Recipe
    Squash and Pomegranate Salad (3-4)
    Print Recipe
      Instructions
      1. Preheat the oven to 180C/350F/gas mark 4. Coat the squash segments with the olive oil and season with salt and pepper. Tip into a roasting tin and bake for about 40 minutes or until tender. Cool slightly.
      2. Arrange the salad leaves on the base of your serving plate. Finely chop the mint and coriander leaves and combine with the grated carrots. Season with a little salt and pepper, then layer over the leaves.
      3. Put the orange slices on top. Add the roasted squash segments, then the pomegranate seeds and the walnut and date pieces.
      4. Combine the dressing ingredients in a small bowl, then drizzle over the salad plate to serve.
      Share this Recipe
       

      Leave a Reply

      Your email address will not be published. Required fields are marked *