This Roasted Pumpkin and Beetroot Salad is packed full of amazing flavour and also includes avocado, tomato, baby spinach, rocket and an amazing dressing. It makes a perfect salad for any special occasion and during the cooler months.
1/2cupbeetrootapproximately 4 small beetroot/beets, peeled and chopped
1cuppumpkinapproximately 1/2 small pumpkin/squash, peeled, de-seeded and chopped
2cupsbaby spinach
2cupsrockets leaves
1avocadosliced
1punnetcherry tomatoeshalved
1tablespooncoconut oil
Dressing
1/4cupcoconut vinegar 'balsamic style'or balsamic vinegar would also work
2teaspoonshoney
1/2teaspoondijon mustard
pinchsea salt
pinchblack pepper
Instructions
Pre-heat the oven: Preheat the oven to 375 F / 190 C
Roast the pumpkin and beetroot: Place pumpkin and beetroot on a baking tray lined with baking paper, cover with coconut oil and bake for about 60 minutes or until soft. Remove from the oven and cool for a few minutes.
Prepare salad dressing: Add the dressing ingredients to either a small bowl and whisk well to combine OR add the dressing ingredients to a jar, put the lid on and shake until the ingredients have combined.
Prepare the salad: When ready to serve, place all the salad ingredients in a large bowl, then add the dressing and mix thoroughly.