Roasted squash, feta and pomegranate salad
Take a few simple ingredients, cook well and enjoy with friends. That’s our motto – and this dish really lives up to it! Check out our squash guide to select your desired cucurbits, then dig in to this sweet and salty, autumnal dish.
1 squash, sliced into wedges – we like the gem and golden nugget varieties
Salt & pepper
150g of Organic Village feta, crumbled
1 pomegranate, de-seeded
2 teaspoons black onion seeds
- Preheat the oven to 180c.
- Place the sliced squash on a baking tray, drizzle with olive oil, coating with your hands, and add salt & pepper to taste.
- Roast the squash for 30 minutes, turning halfway. Check to see if the squash is done by skewering with a fork. If there is some resistance, continue to roast. If soft and charred, remove from the oven.
- Allow to cool, place on a serving dish, drizzle with more olive oil, crumble over feta and scatter with pomegranate and black onion seeds.