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Roasted Pumpkin and Beetroot Salad

Roasted Pumpkin and Beetroot Salad

This Roasted Pumpkin and Beetroot Salad is a delicious and wholesome dish featuring baby spinach, roasted pumpkin, beetroot, and a homemade dressing.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Salads, Sides
Cuisine Mediterranean
Servings 6 servings
Calories 334 kcal

Equipment

  • Small bowl
  • Whisk
  • measuring cups and spoons
  • kitchen scales optional
  • salad bowl
  • 2 large roasting dish

Ingredients
  

  • 1 kg Kent pumpkin skin and seeds removed and diced
  • 0.6 kg beetroot ends removed, peeled and diced
  • 2 tablespoons extra virgin olive oil
  • 250 grams baby spinach rinsed and dried
  • 90 grams goats cheese soft
  • 3 tablespoons pepitas pumpkin seeds
  • 3 tablespoons sunflower seeds
  • sea salt to taste

Salad Dressing

  • 30 mL apple cider vinegar
  • 60 mL extra virgin olive oil
  • 1 tablespoon wholegrain mustard
  • 1 teaspoon honey
  • black pepper to taste
  • sea salt to taste

Instructions
 

  • Preheat the oven to 200 degrees.
  • Drizzle a large baking dish with olive oil. Add the pumpkin and toss to coat evenly in olive oil, before spreading out. In a second large baking dish repeat this process with the beetroot. Season both the beetroot and pumpkin with salt.
  • Place the vegetables into the oven to roast for 50 minutes or until the pumpkin is slightly golden brown and tender. Once roasted, set aside to cool to room temperature.
  • While the vegetables are roasting, place the pepitas and sunflower seeds onto a baking tray and into the oven for 15 minutes. Remove from oven and allow to cool.
  • To make the dressing add the apple cider vinegar, olive oil, mustard, honey, salt and pepper to a bowl and whisk until smooth and emulsified.
  • To assemble, add the baby spinach to a bowl along with the roasted beetroot and then pumpkin. Crumble goats cheese over the top and sprinkle with toasted seeds. Drizzle with dressing just before serving.

Notes

If making salad ahead of time, it is best to not add salad dressing until just before serving. Store salad in the fridge in an airtight container or in a covered salad bowl for up to 2 days (depending on how fresh the baby spinach is).

Nutrition

Serving: 1servingCalories: 334kcalCarbohydrates: 28gProtein: 10gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.003gCholesterol: 7mgSodium: 202mgPotassium: 1226mgFiber: 7gSugar: 12gVitamin A: 6378IUVitamin C: 37mgCalcium: 133mgIron: 4mg
Keyword homemade salad dressing, roasted beetroot, roasted pumpkin
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