Roasted pumpkin & Whipped Feta Salad with Pomegranate Molasses
This elegant Mediterranean-inspired salad combines sweet and smoky roasted carrots with creamy whipped feta, peppery greens, crunchy seeds, and a tangy drizzle of pomegranate molasses. It’s vibrant, flavorful, and beautiful enough for a dinner party but simple enough for a weekday meal.
⏱️ Time Required:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Roasted pumpkin:
1 lb (450 g) pumpkin peeled
1½ tbsp olive oil
½ tsp ground cumin
½ tsp smoked paprika
Salt and pepper, to taste
For the Whipped Feta:
½ cup (120 g) feta cheese, crumbled
⅓ cup (80 g) Greek yogurt (plain, whole milk preferred)
1 tbsp lemon juice
1 tbsp olive oil
1 small garlic clove, grated or minced
For the Salad:
4 cups arugula or mixed greens
¼ cup pomegranate seeds
2 tbsp pumpkin seeds or chopped pistachios (toasted)
1 tbsp chopped fresh mint or parsley
For Drizzle:
1–2 tsp pomegranate molasses
Optional: extra olive oil for finishing
Instructions
1. Roast the pumpkin:
Preheat oven to 425°F (220°C).
Toss pumpkin with olive oil, cumin, paprika, salt, and pepper.
Spread on a baking sheet and roast for 25 minutes, flipping once, until caramelized and tender.
2. Make Whipped Feta:
In a food processor or with a hand blender, blend feta, yogurt, lemon juice, olive oil, and garlic until smooth and creamy.
Chill until ready to use.
3. Assemble the Salad:
Spread a thick layer of whipped feta on the bottom of a platter or shallow bowl.
Top with arugula or greens.
Arrange roasted carrots over the greens.
Sprinkle with pomegranate seeds, pumpkin seeds, and herbs.
Drizzle with pomegranate molasses and a little olive oil if desired.
4. Serve:
Serve warm or at room temperature as a main salad or side dish.
Chef’s Notes & Tips
Carrot Tip: Don’t skip cutting carrots lengthwise—it gives more surface area for caramelization.
Feta Texture: If your feta is firm/dry, add 1–2 tbsp more yogurt to achieve creaminess.
Greens Swap: Use baby kale or spring mix if you don’t have arugula.
Add Protein: Top with grilled chicken, chickpeas, or lentils for a complete meal.
❓ Frequently Asked Questions (FAQs)
Q: Can I make this ahead of time?
A: Yes. Roast the pumpkin and whip the feta ahead. Assemble just before serving to keep textures fresh.
Q: What can I use instead of pomegranate molasses?
A: Use a mix of balsamic glaze and honey for a similar sweet-tart flavor.
Q: Is this dish vegetarian?
A: Yes! It’s fully vegetarian. For vegan, substitute vegan feta and yogurt.
Q: Can I use baby carrots?
A: Yes, just cut them in half lengthwise and adjust roasting time as needed.
Nutritional Information
Calories: 270 kcal
Protein: 7 g
Carbohydrates: 20 g
Sugar: 9 g
Fiber: 5 g
Fat: 18 g
Saturated Fat: 5 g
Cholesterol: 20 mg
Sodium:
480 mg
Potassium: 600 mg
Calcium: 160 mg