This harvest salad is the perfect autumnal lunch, filled with plenty of vegetables and packed with flavour. The feta cheese adds a crucial element of protein, making this a completely balanced plate.
We want to try to eat as wide a variety of colourful veggies and fruit as possible for their different phytonutrients – and with this salad we’re eating the rainbow!
- 1 acorn squash
- 6 small beetroots
- 1 red onion
- 2 bulbs of fennel
- olive oil
- 2 teaspoons coriander seeds
- ½ a bunch of fresh mint
- ½ a bunch of fresh flat-leaf parsley
- 1 pomegranate
- 150 g feta cheese
For the dressing
- 2 tablespoon red wine vinegar
- 6 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
Preheat the oven to 190ºC/gas 5.
Very carefully cut your squash in half. Remove and reserve the seeds. Cut each half into quarters and lay the pieces in a roasting tray.
Scrub, then quarter the larger beetroots and halve the smaller ones, then add to the tray. Peel and slice the onion into sixths and tuck in among the other veg.
Remove the fronds from the fennel, popping them in cold water for later, then cut each bulb into 6 wedges and add to the tray. Drizzle with a little olive oil.
In a pestle and mortar pound the coriander seeds with a good pinch each of sea salt and black pepper. Sprinkle this over all the vegetables on the tray and toss to coat.
Roast the vegetables for about 40 minutes, shaking halfway through, until soft and golden and just starting to caramelise. Allow to cool slightly.
Meanwhile, make your dressing by combining the vinegar, extra virgin olive oil, mustard and seasoning in a small jug or jam jar. Mix well.
Dress the roasted veg while still warm so they soak up all the dressing, then pick and sprinkle over the herb leaves, and reserved fennel tops.
Cut the pomegranate in half and whack the back of each half with a wooden spoon to release the seeds, then add to the vegetables. Crumble over the feta, if using, then gently toss everything together.