Serves 4 | Prep 10 min | Cooking 35 min 

Ingredients:

• 800g Kent or butternut pumpkin, peeled, seeded, cut into wedges (anti-inflammatory ingredient)
• 1 red onion, thinly sliced
• 10 small baby potatoes, halved
• 200g (baby spinach/rocket or lettuce) (anti-inflammatory ingredient)
• 1 punnet of cherry tomatoes, sliced (anti-inflammatory ingredient)
• 2 tablespoons Extra-Virgin Olive Oil (anti-inflammatory ingredient)
• 600g leftover turkey, ham or seafood 
• salt and cracked pepper
• ½ cup pomegranate seeds
• 100g Dodoni Greek feta, crumbled

Balsamic Vinaigrette Dressing

• ¼ cup balsamic vinegar
• ¼ cup Extra-Virgin Olive Oil
• 2 teaspoons dijon mustard
• 1 clove garlic, finely minced (anti-inflammatory ingredient)
• 1 tablespoon brown sugar

 Method:

1. Preheat oven to 200 °C (180 °C fan-forced). Line baking tray with non-stick baking paper.

2. Place chopped pumpkin, red onion and potatoes on baking tray. Drizzle over olive oil, season with salt and cracked pepper. Roast for 35 - 40 minutes or until golden brown. 

3. Meanwhile to make the salad dressing, whisk together balsamic vinegar, olive oil, dijon mustard, garlic and brown sugar in a medium bowl.

4. To assemble the salad, place baby spinach (or rocket), roasted vegetables, tomatoes and turkey in a large serving dish. Sprinkle pomegranate and feta cheese over the top. Drizzle over balsamic vinaigrette.