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pumpkin and beetroot salad

5.0

(7)

www.taste.com.au

Your Recipes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 8

Author : Coles

blue cheese spinach christmas

Ingredients

Remove All · Remove Spices · Remove Staples

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.