Autumn Pumpkin & Pomegranate Salad

If you’ve been craving something that brings together the best of autumn’s ingredients, this is the salad for you. An easy salad that's bursting with flavour and looks especially gorgeous served in our large shallow stoneware salad bowl

Roasted Pumpkin and Pomegranate Salad


  • 2 cups roasted pumpkin, cut into wedges
  • 1 cup pomegranate seeds
  • 4 cups mixed lettuce
  • 1/2 cup crumbled feta cheese
  • 1/4 cup pecans, toasted
  • 1/4 cup pepitas (pumpkin seeds), toasted
  • 1 pear, thinly sliced
  • Balsamic glaze, for drizzling


  1. Preheat your oven to (200°C).
  2. Toss the pumpkin with a bit of olive oil, salt, and pepper. Spread them out on a baking sheet.
  3. Roast in the oven for 20–25 minutes, or until it's golden and tender. Let it cool.
  4. In your large salad bowl, combine the mixed lettuce, roasted pumpkin, pomegranate seeds, and pear slices.
  5. Add the crumbled feta, toasted pecans, and pepitas.
  6. Drizzle the salad with balsamic glaze just before serving
Fresh arugula and mixed greens salad with roasted carrots and pomegranate seeds in a handmade white ceramic bowl, presented on a grey tablecloth against a backdrop of sheer white curtains.

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