Pumpkin and Beetroot salad

Prep Time: 20 min
Cooking Time: 30-40 min
No of Serves: 7

Recipe courtesy of the DAA Victorian Engagement and Development Committee

Ingredients

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)

Dressing:

2 tablespoons Olive oil

2 tablespoons Balsamic vinegar

1 tablespoon Honey

Nutrition Information (per serve)

Energy 1487 kJ (355 calories)
Protein 15g
Total Fat 16g
Carbohydrates 29g
Saturated Fat 3.6g
Sugars 20g
Dietary Fibre 11g
Sodium 426mg

Method

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.