Warm Winter Salad
Made with beetroot, pumpkin and baby spinach, this recipe is simple yet packed with flavour. By roasting both the beetroot and pumpkin you're adding a richer flavour into the salad. Just because the weather gets colder doesn't mean you still can't enjoy a salad.
Ingredients
Salad
- 200 g pumpkin, seeds and skin removed, cubed
- 2 beetroot, medium sized, cubed
- 1 teaspoon Garlic salt
- 50 g baby spinach, washed
- 50 g rocket leaves, washed
- 1 red onion, medium, sliced
- 1 tomato, diced
- 1 avocado, medium, diced
- 30 g feta cheese, (omit for Vegan option)
Dressing
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Balsamic glaze
- 1 teaspoon black pepper, freshly ground
Instructions
Salad
- Preheat oven to 200 degrees celsius.
- On an oven tray, spread out the diced beetroot and diced pumpkin. Sprinkle with garlic salt and then place tray into oven for 25 minutes. Once caramelised, remove from oven.
- In a large bowl, add the roasted beetroot, roasted pumpkin, spinach, rocket, avocado, red onion and tomato. Mix together and divide between two plates.
- Sprinkle with crumbled feta cheese and drizzle salad dressing over the top before serving.
Dressing
- In a shaker or container with a lid, add all dressing ingredients together. Secure lid and give it a good shake to combine all together.
Notes
- You can buy prepackaged bags of rocket and baby spinach from your local supermarket. If you don't have this available, just buy these two separately or alternatively just double the quantity of baby spinach and don't include the rocket.
- Add chopped grilled chicken into the salad if you want to add some protein.
- The balsamic dressing goes wonderfully with this salad however if you want to swap it with one of your favourite dressings, there's no reason why you couldn't.