This fall grain salad combines spelt with kabocha squash that's been roasted in a smoky paprika and pomegranate molasses glaze.

　　

Ingredients

Serves 4

　　1 (2 1/2 pound) kent pumpkin or kabocha squash, cut into wedges

　　2 red onions, cut into wedges

　　1/4 cup (60ml) extra virgin olive oil

　　2 tablespoons pomegranate molasses

　　1 tablespoon smoked paprika

　　1 teaspoon dried chile flakes

　　Sea salt and cracked black pepper

　　4 cups (800g) cooked spelt

　　2 cups mint leaves

　　1 cup flat-leaf parsley leaves

　　1 pomegranate, seeds removed

　　Store-bought marinated feta, crumbled, to serve

　　

Pomegranate dressing:

1/4 cup (60ml) extra virgin olive oil

　　1 tablespoon pomegranate molasses

　　1 clove garlic, crushed

　　Sea salt and cracked black pepper

　　

Step 1

To make the pomegranate dressing, place the oil, pomegranate molasses, garlic, salt and pepper in a bowl. Whisk to combine and set aside.

　　

Step 2

Preheat oven to 400°F (200°C). Place the pumpkin, onion, oil, pomegranate molasses, paprika, chile, salt, and pepper in a large bowl and toss to combine. Transfer to a baking tray lined with non-stick baking paper and roast for 30 minutes or until golden and crisp. Place the spelt, mint, parsley and half the pomegranate seeds in a large bowl. Add the dressing and toss to combine. Divide between serving plates and top with the pumpkin and onion. Sprinkle with feta and the remaining pomegranate seeds to serve.

　　From Life in Balance: A Fresher Approach to Eating © 2016 by Donna Hay. Reprinted with permission by HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.