Roasted Pumpkin Pomegranate Salad

2 cups pumpkin or butternut squash, cubed
1 large carrot, halved lengthwise, then sliced
1 tablespoon olive oil
1/4 teaspoon sea salt
freshly ground pepper

1/4 cup pomegranate arils
1 cup arugula, loosely packed
1/4 cup crumbly feta cheese

2 tablespoons olive oil
1 tablespoon balsamic vinegar

Serves 2-4
Preheat oven to 200C/400F.
Toss pumpkin cubes and carrot slices in olive oil. Season with salt and pepper. Spread out on baking sheet in single layer. Roast in the oven for about 20 minutes, Turn veggies over after 10 minutes to provide even roasting.
Cut the pumpkin cubes in halves. In a serving bowl, combine pumpkin, carrots, arugula and pomegranate. Combine olive oil and balsamic vinegar for the dressing. Pour over salad and toss. Sprinkle with feta cheese crumbles.

© Anja's Food 4 Thought. Recipe from