Maple Roasted Pumpkin and Beetroot Salad

Ingredients

Salad

• 500g beetroot, peeled and cubed
• 750g pumpkin, peeled and cubed
• 4 tablespoons maple syrup
• 3 tablespoons sunflower oil
• Herbamare to season
• 1/2 cup pine nuts, toasted
• 150g baby spinach leaves
• 50g rocket leaves
• 1 red onion, thinly sliced

Dressing

• 4 tablespoons olive oil
• 3 tablespoons apple cider vinegar
• 3 tablespoons maple syrup
• 2 teaspoons wholegrain mustard

 

Method

1. Preheat oven to 200°C (fan-forced). Line a baking tray with baking paper. Place maple syrup and oil in a large bowl and stir to combine. Add in pumpkin and beetroot and toss until thoroughly coated. Place pumpkin and beetroot on prepared tray in a single layer. Season with herbamare and pepper.
2. Bake for 30 minutes or until pumpkin is tender and is browning nicely on the outside. Remove from oven and allow to cool to room temperature.
3. Meanwhile plass oil, vinegar, syrup and mustard in a jar, screw on the lid and shake to combine.
4. Place pumpkin, beetroot, pine nuts red onion, baby spinach and rocket in a bowl. Drizzle over dressing and toss to combine.
5. Serve immediately.

 

This yummy salad can be used as a main or side dish. Leftovers can be refrigerated for up to 2 days.