Roast Pumpkin and Beet Salad with Spinach and Fresh Herbs
I love this salad! So many flavours...
Category: Entree, Light Main, Starter
Style: Gluten Free, Vegan, Vegetarian
Keyword: Beetroot, Gluten Free, Pumpkin, Salad, Vegan, Vegetarian
Quantity: 8 serves
- 2 large beetroot peeled and cut into wedges (approx 350 g)
- 700 g butternut pumpkin peeled and cut into 3-4 cm / 1 1/2 inch chunks
- 4 tbsp olive oil
- 1 tsp cumin salt
- 4 sprigs of thyme
- 60 g fresh baby spinach leaves
- 70 g frozen baby peas
- 35 g red onion thinly sliced
- 1 tbsp fresh mint roughly chopped
- 1/4 cup picked fresh coriander leaves
For the Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp fig or balsamic vinegar
- 1/4 tsp Tabasco Sauce
- 1/8 tsp sea salt
Preheat oven to 200°C.
In a baking dish, toss the beetroot with half of the olive oil, thyme, and cumin salt and season with freshly ground black pepper.
Put in the oven to roast for 40 - 50 minutes, until tender.
After 20 minutes, in a separate baking dish, combine the pumpkin with the remaining olive oil, thyme, and cumin salt and season with freshly ground black pepper and place in the oven alongside of the beetroot. Roast until slightly charred and tender 20-30 minutes.
Meanwhile cook the frozen peas in boiling salted water for 2 - 3 minutes, strain and refresh under cold running water. Drain and set aside.
When the beetroot and pumpkin is cooked, remove from the oven and allow to come cool.
Place the pumpkin, beetroot, spinach and onion with half of the peas and fresh herbs into a large bowl and, drizzle with the dressing. Using your hands, carefully toss to combine.
Combine the remaining peas and fresh herbs together and set aside.
When ready to serve, place the salad onto a serving platter or dish and scatter with the remaining peas and fresh herbs.
For the Dressing
Whisk the ingredients together and season to taste.
You can serve this salad warm or at room temperature.
Try crumbling your favourite blue cheese or feta over the salad just before serving.