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Warm Squash, Feta and Pomegranate Salad

Squashes are part of a large family of edible gourds that grow on vines.  They are slow growing with months passing from the time they blossom to when they are ready for harvesting in autumn.  There are many different varieties to choose from.  I used a beautiful “Grey Ghost Squash” in this recipe.  It has an unusual bluish grey skin and bright orange flesh with a rich sweet flavour and velvety texture.

This colourful, vibrant salad has interesting textures and flavours from the sweet, mellow squash, crunchy pomegranate seeds and slightly acidic feta cheese.  It is an excellent source of slow sugar releasing complex carbohydrates, protein and antioxidants nutrients.  It contains ingredients that support the immune system and will help sustain an even release of energy.  Ideal for lunch, a light supper dish or a packed lunch.


For two portions:

Approx. 300g baked squash

80g cooked quinoa

Approx. 60g rocket

Approx. 2 tbsp. crumbled feta cheese

80g pomegranate seeds

Handful of fresh herbs e.g. coriander or flat leaf parsley – stalks removed and chopped

A drizzle of toasted sesame oil and lime juice for dressing

Black pepper to taste

Place the rocket, fresh herbs, quinoa and pomegranate seeds in a bowl and mix well.

Divide this mixture onto two plates.  Top with the crumbled feta cheese, and squash and then drizzle with a little sesame seed oil, lime juice and black pepper to taste.

Squashes contain the antioxidant, vitamin A.  This essential nutrient supports the body’s defence system and helps fight infection.  Beta carotene is a precursor to Vitamin A.  When cooked squash is easily digested and is an anti-inflammatory food.

Squash is also a good source of many other essential nutrients.

Feta cheese is a good source of protein and essential nutrients including calcium, phosphorus and vitamin B12.  Feta cheese is quite high in sodium, so use sparingly!

Quinoa is a complete protein containing all the essential amino acids.

Dark green salad leaves, such as rocket are rich in anti-inflammatory and bone building nutrients that are protective and help retain bone mass density.