Ingredients for Warm Roast Pumpkin Salad
- Butternut Pumpkin
- Beetroots
- Brown Onions
- Olive Oil
- Garlic Cloves
- Sea Salt
- Fresh Ground Black Pepper
- 50g pepitas (pumpkin seeds)
- Baby Spinach Leaves
- 2 tablespoons raspberry vinegar
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How to Make Warm Roast Pumpkin Salad
- Preheat your oven to 200°C (400°F/Gas Mark 6).
- Peel and cut 1 kg pumpkin, 500g beetroot, and 1 large onion into wedges of roughly equal size.
- In a large bowl, whisk together 4 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon salt, and ½ teaspoon black pepper.
- Add the pumpkin, beetroot, and onion wedges to the bowl and toss until evenly coated with the oil mixture.
- Spread the vegetables in a single layer on a large baking tray lined with parchment paper.
- Roast for 40-50 minutes, or until the pumpkin is tender and slightly browned, stirring halfway through.
- While the vegetables are roasting, toast 50g pepitas (pumpkin seeds) in a dry non-stick skillet over medium heat for 2-3 minutes, stirring frequently, until lightly browned and fragrant.
- In a large bowl, combine the roasted vegetables, toasted pepitas, and 100g baby spinach.
- Drizzle 2 tablespoons raspberry vinegar over the salad and gently toss to combine.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
34g
Fat
8g
Carbs
9g
