Pumpkin and Beetroot salad
Recipe courtesy of the DAA Victorian Engagement and Development Committee
750g butternut pumpkin
4 beetroots (fresh), peeled
1 red onion
120g Spinach leaves
150g Feta cheese
3 tablespoons Pine nuts
2 tablespoons Sunflower seeds
2 tablespoons Pepita seeds
Optional: 1 can chickpeas, drained and the seeds of 1 pomegranate (included in nutrition information panel)
2 tablespoons Olive oil
2 tablespoons Balsamic vinegar
1 tablespoon Honey
Nutrition Information (per serve)
|Energy||1487 kJ (355 calories)|
1. Remove skin and chop pumpkin and beetroot into cubes. Slice onion into wedges. Place these on a baking tray and drizzle with olive oil. Roast at 200 degrees for about 30-40 minutes or until soft and golden.
2. Whilst the roast vegetables are cooling, toast nuts and seeds in a fry pan until golden.
3. To a salad bowl add spinach leaves, nuts, seeds, cubes of feta, roasted beetroot, pumpkin and onion. If using chickpeas and pomegranate add these now too.
4. Combine ingredients for dressing. Just before serving pour over dressing and toss salad.