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You are here: Home / Blog / Rainbow Chard Salad with Roast Pumpkin, Sheep Fetta and Pomegranate Dressing

Rainbow Chard Salad with Roast Pumpkin, Sheep Fetta and Pomegranate Dressing

By Sarah Coleman 1 Comment

Rainbow Chard Salad with Roasted Pumpkin, Sheep Fetta and Pomegranate Dressing

Rainbow Chard Salad with Roasted Pumpkin, Sheep Fetta and Pomegranate Dressing

Winter has come to an end and the veggie garden is a little less giving until the onslaught of spring. Since the days have become longer the rainbow chard has taken off and their cheerful coloured stems brighten up the garden beds. The highly coloured plants are chock full of minerals and other phytonutrients that are antioxidant and antiinflammatory. Raw they can taste a little metallic however the best way to include them raw in salads is to pair them with sweet and sour flavours.

This salad is so easy, it calls for half a pumpkin however I often roast a whole pumpkin and use the excess in multiple meals over the next few days. For those who do not tolerate sheep milk you can easily replace this with a nut cheese. It makes a lovely light meal, the bitter leaves are balanced with the sweet caramelised pumpkin, sweet/sour pomegranate molasses and tangy fetta and sumac. If you wanted to pair it with an animal protein, lamb or chicken go really well.

Over the years so many people have told me they have never thought to cook the seeds of the pumpkin. Once you have roasted them there will be no going back they add a warm crunchy earthiness to salads and are full of minerals. I find the kids have usually polished off most of them by the time we get around to eating!

This is one salad I love to pack the leftovers for lunch the next day . The robust chard leaves stand up well just becoming a little softer with time and the flavours develop really well. I just pop the heavy pumpkin in the bottom of my container and pile the rest on top.

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Rainbow Chard Salad with Roast Pumpkin, Sheep Fetta and Pomegranate Dressing
2015-09-07 12:03:46
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Ingredients
  1. Salad
  2. 1 bunch of rainbow chard or silverbeet
  3. 1/2 a small pumpkin (I used Kent), including seeds
  4. 1 small red onion
  5. 150g of sheep milk or goat milk fetta (substitute nut cheese or toasted almonds for a vegan option)
  6. Seasonal herbs, I used thyme and continental parsley.
  7. A few pinches of sumac (optional)
  8. Dressing
  9. 50mL extra virgin olive oil
  10. 2 tbsp pomegranate molasses
  11. Juice of half a lemon
  12. 1 small clove of garlic, minced
  13. Black pepper and natural salt
Instructions
  1. 1. Scoop seeds from pumpkin and cut into about 8 - 10 moon shaped wedges. Lightly coat the pumkin with extra vigin olive oil, scatter the seeds around the tray and roast at 180C until the pumpkin is slightly caramelised and tender and the seeds are crunchy. Let cool to room temperature.
  2. 2. Chop or tear chard into bite size peices. If the stems are very thick cut a slim "V" shape out of the stem to remove the toughest part.
  3. 3. Cut red onion onion into thin rounds and then halve again.
  4. 4. Prepare herbs by picking leaves and discarding thick and inedible stems.
  5. 5. Place all dressing ingredients in a small jar and shake until thoroughly mixed.
  6. 6. Arrange chard leaves in a shallow salad bowl. Pur half the dressing over the leaves and gently toss until the leaves are well coated.
  7. 7. Nestle the pumkin in the leaves and scatter onion over the top.
  8. 8. Over the top of the salad crumble the sheep fetta, scatter the pumkin seeds and few pinches of sumac.
  9. 9. Drizzle the remaining dressing over the salad.
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 Enjoy your rainbow chard salad with roast pumpkin, sheep fetta and pomegranate dressing!

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Filed Under: Blog, Kitchen, Recipes Tagged With: pomegranate molasses, pumpkin, rainbow chard, roast pumpkin, salad, sheep fetta, swiss chard

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  1. Kaye Rice

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    Yum Sarah!

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Hi, I’m Sarah

Sarah Coleman, naturopath and freelance health writer

Naturopath, writer, grower, maker. Umami huntress. Sharing traditional wisdom, backed by science. More …

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Foxglove (Digitalis spp). An old remedy with a narrow therapeutic window, meaning there is little room for error in dosing, a smidge too much and it is poison. NOT used as a home remedy anymore after numerous fatalities. A source of compounds called cardiac glycosides, isolated and used in pharmaceuticals for cardiovascular disease, such as digoxin. Such elegance as they reach for the sky, and an absolute magnet for pollinators.
Herbaceous water kefir second ferment. Heavy on camphorous rosemary, sunny sweetness of orange and subtle blueberries give it a beautiful hue. One day in and super fizzy with all the added wild microbes 🧑⁣. After training the grains from a first ferment of water kefir, flavourful, aromatic herbs, spices and fruits can amp up the taste and the fizz when added for a day or two for a second ferment. Do you second ferment??
🌱 As we move through spring many herbs and plants reach the cusp of maturity. They are most potent and nutrient-rich before the heat of summer sets in and they push their energy into flowering and seeding. ⁣
πŸ”¬ Microorganisms make the magic happen when it comes to fermentation. They can be: ⁣
Waste not, want not! 🍏 Old lunch box apples get fermented to Apple cider vinegar. They are super bubbly for the first few days before they are strained off and the liquid rested for at least 3 months, we go longer for extra tang! Me 8 has taken to sealing our ferments with globes so they wave at us πŸ˜‚πŸ˜Š.
Spring chickens are on the lay. The pullets are producing a party pack of eggs. Have learnt to spot the double yolkers!!!

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