Name: Pumpkin and beetroot salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
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

Pumpkin and beetroot salad

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Elevate your holiday meal with a delightful pumpkin and beet salad topped with rich blue cheese.

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

Instructions:

1. Preheat your oven to 200C. Line a baking tray with baking paper. 2. Spread pumpkin on the tray, drizzle with oil, sprinkle with caraway seeds, and season. Roast for 20 mins until light golden and tender, tossing occasionally. 3. Add pepitas around the pumpkin and bake for another 2 mins until toasted. Allow to cool slightly before serving.
Combine the pumpkin, beetroot, and spinach in a large bowl. Drizzle with dressing and mix well. Transfer to a serving bowl and top with blue cheese and pepitas before serving.

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