Serves 4 to 6
Prep Time: 45′
Cooking Time: 40′
What you need:
- 2 Bags of Ready Washed Salad Mix (I used Watercress & Rocket Leaves Mix)
- 1 Head of Butternut Squash, peeled and sliced
- 1 Large or 2 Medium Persimmon, cut into slices
- 200g Feta Cheese
- A Handful of Sunflower Seeds
- A Handful of Pomegranate Seeds
- Olive Oil
- Reduced Balsamic Vinegar
- Pomegranate Molasses
- Sea Salt & Pepper
My girlfriends and I met the day of the Royal Wedding and everybody made something, I made this salad, and that is the only reason I’m calling it Royal Wedding Salad..
It’s super easy and looks incredible! Very inviting and tasty at the same time!
Start by roasting the butternut squash. Preheat your oven to 180 degrees, peel the head and slice it. Put the slices in a bowl with one tbsp. of olive oil, salt and pepper. Lay them on a roasting tin and in the oven for 40 minutes. Take them out and let them cool.
Lay your greens, and drizzle them with some pomegranate molasses, reduced balsamic vinegar and olive oil. Decorate your salad with the slices of butternut squash.
Peel and slice your persimmons, and add those slices to your salad too. The sweetness of persimmon in this salad is ideal to balance the flavors. And the color works perfectly too.
Sprinkle the feta cheese over the salad. Then add the pomegranate and sunflower seeds.
Drizzle some more of your dressing sauces and add salt and pepper.
Amazing mix of textures and flavors!