Pumpkin and beetroot salad

Name: Pumpkin and beetroot salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 700g pkt diced butternut pumpkin, or 700g peeled seeded pumpkin, cut into 2cm pieces; 9.20 gm olive oil; 1 tsp caraway seeds; 40.00 ml pepitas (pumpkin seeds); 250g cooked beetroot, halved or cut into wedges if large; 280g pkt baby spinach; 60ml dressing; 150g blue cheese, torn

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 8

Author : Coles

blue cheese spinach christmas

Ingredients

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700 grams pkt diced butternut pumpkin, or 700 grams peeled seeded pumpkin, cut into 2cm pieces9.20 gm olive oil1 tsp caraway seeds40.00 ml pepitas (pumpkin seeds)250 grams cooked beetroot, halved or cut into wedges if large280 grams pkt baby spinach60 milliliters dressing150 grams blue cheese, torn

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Instructions

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Step 1

Preheat oven to 200C. 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.