Butternut and pomegranate salad

Brought to you by Daniel Pisani of Marrow 


The squash

  • 1kg Butternut squash
  • 2 tbsp olive oil
  • 2 tsp curry
  • 1/4 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1 pinch cardamom
  • 1 pinch cumin
  • 1 pinch turmeric
  • 2 tbsp date syrup (any other syrup may be used such as maple and agave)

The salad

  • Small bunch of fresh coriander leaves (or parsley/ celery)
  • 1 handful roasted pumpkin
  • seeds (toast raw in the oven or toaster)
  • Seeds of 1 pomegranate
  • Optional 1 sliced okra

The buckwheat

  • 1 cup water
  • Half cup roasted buckwheat groats


  1. Chop the butternut squash into cubes (you may keep the skin on).
  2.  Add the chopped squash in a bowl and add the spices, syrup, and olive oil.
  3. Roast in the oven for 35mins at 200 ºC or until the squash is soft.
  4. In the meantime,boil 1 cup of water, and add the buckwheat. Reduce heat to low and cook for around 15mins.
  5. After 15mins, fluff the buckwheat with a fork to prevent it from sticking.
  6. Add all the ingredients to a bowl and enjoy this autumn delight.

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