Roast pumpkin & pomegranate salad

This is another one that I made a little while ago now. I went through a stage of doing a lot of cooking but not so much into the writing side of things. I have had a rather busy month. It has been pretty busy at work and I have other things going on. I have been trying to do a few things around the house but I haven't had too much success with getting too far on that. I have managed to pack some more stuff away in storage containers. There is so much stuff in my house as I just packed up my old house and moved every thing with me. This house is quite a bit smaller so there has been stuff shoved in nooks and crannies and there isn't a third bedroom as such because it is full of stuff. I did get rid of some stuff last year but there is some that I am not sure what to do with so I am packing it in storage containers and storing in my storage areas under the house. I plan on going through some of the stuff in my kitchen again too. Time for some stuff that hasn't been used in a while to go. 

This was a quick and easy salad to whip up to go with some chicken sausages that I got on special. I am a huge fan on pomegranates and always buy them when then are available. I think they are wonderful in salads as they add a bit of a tangy burst. 

Roast pumpkin & pomegranate salad 

1/2 medium size butternut, peeled & chopped into bite size pieces 

1 tbsp oil 

cracked pepper

1 small lebanese cucumber, peeled, quartered and sliced 

1/2 punnet cherry tomatoes, halved

handful of pomegranate arils 

marinated feta

wild rocket to serve

Pre-heat oven to 180 C. 

Place pumpkin on a roasting tray, drizzle wtih oil and grind black pepper over then mix together until each piece is coated in oil. Roast in the oven for 20 minutes or until cooked. Remove, set aside to cool. 

Once cool, combine all ingredients and mix well. Drizzle with a vinaigrette if desired, I used just raspberry vinegar.