Roasted Pumpkin and Beetroot Salad
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.
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Servings: 4
Calories: 221kcal
Ingredients
- 1/2 cup beetroot approximately 4 small beetroot/beets, peeled and chopped
- 1 cup pumpkin approximately 1/2 small pumpkin/squash, peeled, de-seeded and chopped
- 2 cups baby spinach
- 2 cups rockets leaves
- 1 avocado sliced
- 1 punnet cherry tomatoes halved
- 1 tablespoon coconut oil
Dressing
- 1/4 cup coconut vinegar 'balsamic style' or balsamic vinegar would also work
- 2 teaspoons honey
- 1/2 teaspoon dijon mustard
- pinch sea salt
- pinch black 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.
Nutrition
Serving: 1serve | Calories: 221kcal | Carbohydrates: 11g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 37mg | Potassium: 515mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1490IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 2mg