This salad is on heavy repeat in our household! It is so easy to throw together yet tastes like a lot of work has gone into it. The flavours work so well together, I know you will love it too!
I have made this salad for a few summer BBQ’s and it’s gone down a treat. I personally don’t roast my own beetroot I just buy canned ones but if you have the time and prefer the taste of freshly roasted beetroot you can definitely just throw it in the oven with the pumpkin.
First of all, preheat your oven to approx 180 degrees Celsius.
Ingredients
1 half of a butternut pumpkin (or any other type you prefer)
1 large bag baby spinach
1 can of whole baby beetroot
1 block of soft goats cheese
1 large handful of walnuts
1/2 a lemon
1 teaspoon dijon mustard
1/3 cup extra virgin olive oil
Pepper & Salt to taste
Method
Peel the pumpkin and cut into 1cm cubes. Place on a lined baking tray & drizzle with small amount of olive oil, season with salt and pepper and bake in the oven for approx 30-40 minutes or until tender
In a small bowl, mix the dressing of olive oil, mustard and lemon. Season with salt and pepper to taste
Drain the beetroot, cut each one in half
Toast the walnuts in a pan over a low heat
Once the pumpkin is roasted you are ready to assemble
In a salad bowl place the baby spinach leaves, beetroot, toasted walnuts and pumpkin. Crumble the goats cheese over the top.
Just before serving pour the dressing over the salad
Bon Appétit
