Preheat the oven to 200 °C (180 °C fan) and wash the Hokkaido squash thoroughly. Halve it, remove the seeds and cut it into thin wedges.
Toss the squash with olive oil, salt, paprika and a little cinnamon. Spread the wedges on a baking tray and roast in the oven at 200 °C for 15–20 min until soft and lightly browned.
Toast the pumpkin seeds in a dry frying pan until fragrant. Wash the spinach and put it in bowls or on a large platter.
Seed the pomegranate and stir the olive oil, balsamic vinegar, maple syrup, salt and pepper into a dressing. Season it boldly.
Take the squash out of the oven and let it cool briefly. Then arrange it on the spinach and scatter over the pomegranate seeds and pumpkin seeds.
To serve, drizzle the dressing over the salad and serve it while still slightly warm. A little feta or goat's cheese goes well with it if you like.
Good to know
A salad like this tastes of golden days and the warm smell of the oven. Sweet, savoury and fresh in just the right balance.
Swaps
Spinach → rocket (a few more bitter notes and a peppery heat). Maple syrup → date syrup (darker, stronger flavour). Pumpkin seeds → walnuts (more omega-3 fatty acids; contain tree nuts). Balsamic vinegar → lemon juice (fresher, sharper).
Allergens
The recipe is naturally gluten-free and vegan; if you have a nut or seed allergy, swap or leave out the pumpkin seeds. For children, season mildly; in pregnancy it's unproblematic as long as the spinach is washed thoroughly.
