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Pumpkin, Pomegranate, Beetroot & Feta Spring Salad



ServesPrep. Time
130 mins

This spring salad will give you a spring in your step thanks to its crunchy beetroot, pumpkin and pomegranate seeds! A healthy option that is perfect on its own, or as a side dish with a piece of lean steak or chicken breast as an additional source of protein.



  • 600g pumpkin, cut into 3cm cubes
  • 400g beetroot, cut into 3 cm cubes
  • 30g pomegranate seeds
  • 4 handfuls rocket leaves
  • 30g crumbled feta
  • 2 tbsp olive oil
  • Salt and pepper


  • 2.5 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • Salt and pepper


  1. Preheat oven to 220°C.
  2. Toss pumpkin and beetroot with olive oil, salt and pepper. Spread on a baking tray, and bake for 20 minutes.
  3. Place spinach and pomegranate seeds in a bowl.
  4. Combine dressing ingredients in a small container with a lid and shake well to combine.
  5. Dress salad with pumpkin, and beetroot, add feta and serve!