Warm Roast Pumpkin Salad

READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 200ºC/400ºF/gas mark 6.
  • Line a large baking tray with greaseproof paper, peel the pumpkin, beetroot and onion and cut into wedges.
  • Mix together the oil, garlic, salt and pepper in a large bowl until they are well-combined. Toss in the pumpkin, beetroot and onion and stir until the vegetables are well-coated.
  • Spread the vegetables on the baking tray and place in the oven for 40-50 minutes, or until the pumpkin starts to brown.
  • Place the pepitas in a dry non-stick pan and place in the oven for a couple of minutes, stirring, until the seeds start to pop and brown.
  • Combine the roasted vegetables, pepitas and spinach in a large bowl and drizzle with the raspberry vinegar.
  • Serve warm.
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