Pumpkin and beetroot salad

Cooking Salads Pumpkin and beetroot salad

Complete your Christmas feast with this sensational pumpkin and beetroot salad sprinkled with creamy blue cheese.

Lables: Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  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.
  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.

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700g pkt diced butternut pumpkin, or 700g peeled seeded pumpkin, cut into 2cm pieces
2 tsp olive oil
1 tsp caraway seeds
2 tbsp pepitas
250g cooked beetroot, halved or cut into wedges if large
280g pkt Coles Brand Australian baby spinach
1/4 cup Praise deli style balsamic & roasted garlic dressing
150g Castello blue cheese, torn

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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