Roast Pumpkin, Feta and Candied Walnut Salad | Simple Home Edit

Name: Roast Pumpkin, Feta and Candied Walnut Salad | Simple Home Edit
Total time: 45 min
Ingredients: 100 g walnuts; 2 tbsp white sugar; 1 tbsp water; 1 pinch sea salt flakes; 1 kg butternut pumpkin, peeled, deseeded and cut into 2 cm (¾ inch) cubes (can be substituted with kent pumpkin); 1 tbsp olive oil; ½ tsp sea salt flakes; ¼ tsp freshly cracked black pepper; 90 g baby spinach; ½ small red onion, finely sliced; 90 g pomegranate seeds; 50 g feta, crumbled; 2 tbsp dijon mustard; 2 tbsp honey; 3 tbsp olive oil; 1 lemon, juiced; 1 tsp white wine vinegar; Sea salt flakes, to taste; Freshly cracked black pepper, to taste

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A vibrant salad features roasted pumpkin, candied walnuts and tangy mustard dressing – perfect for entertaining, especially as a festive side dish!

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Ingredients

100 g walnuts
2 tbsp white sugar
1 tbsp water
1 pinch sea salt flakes
1 kg butternut pumpkin, peeled, deseeded and cut into 2 cm (¾ inch) cubes (can be substituted with kent pumpkin)
1 tbsp olive oil
½ tsp sea salt flakes
¼ tsp freshly cracked black pepper
90 g baby spinach
½ small red onion, finely sliced
90 g pomegranate seeds
50 g feta, crumbled
2 tbsp dijon mustard
2 tbsp honey
3 tbsp olive oil
1 lemon, juiced
1 tsp white wine vinegar
Sea salt flakes, to taste
Freshly cracked black pepper, to taste