This Pumpkin and beetroot salad recipe is the perfect side for your next barbecue or buffet lunch. It's quick, easy and full of flavour.
- Serves8
- Cook time25 minutes
- Prep time10 minutes
Ingredients
- 700g pkt diced butternut pumpkin, or 700g peeled seeded pumpkin, cut into 2cm pieces
- 2 tsp olive oil
- 1 tsp caraway seeds
- 2 tbs pepitas (pumpkin seeds)
- 250g cooked beetroot, halved or cut into wedges if large
- 280g pkt Coles Australian Baby Spinach
- ¼ cup (60ml) Praise Deli Style Balsamic & Roasted Garlic Vinaigrette
- 150g Castello Blue Cheese, torn
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Scatter the pumpkin over the tray. Drizzle with oil and sprinkle with caraway seeds. Season. Roast, tossing occasionally, for 20 mins or until the pumpkin is light golden and tender. Sprinkle the pepitas over the tray around the pumpkin. Bake for a further 2 mins or until toasted. Set aside to cool slightly.Step 2
Place the pumpkin, beetroot and spinach in a large bowl. Drizzle with dressing and toss to combine. Place in a serving bowl. Sprinkle with blue cheese and pepitas.
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