Pumpkin, Ricotta, and Pomegranate Seed Salad

Pumpkin, Ricotta, and Pomegranate Seed Salad

Prep Time

15 minutes

Cook Time

35 minutes


4 people

This perfect Autumnal recipe is super easy to make, but tastes and looks incredibly impressive to serve!

This recipe and image are courtesy of Between the Bread.


  • 1 medium pumpkin flesh, cut and cubed
  • 1/2 cup shredded ricotta salata
  • 1/2 cup pomegranate seeds
  • 2 tablespoons olive oil
  • 2 tablespoon white sugar
  • Cinnamon powder, to taste


  • 1 Preheat oven to 400 F, split pumpkin in half and scrape out seeds with a spoon (preserve seeds for other delicious recipes!)
  • 2 Cut the pumpkin into cubes and transfer to baking sheet to drizzle with olive oil, sugar and cinnamon powder.
  • 3 Place in oven and bake until tender, 30-35 minutes. Allow to cool, and add shredded ricotta and pomegranate seeds.


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