This is my type of salad, a crunchy salad to complete any Thanksgiving meal. What makes this salad special is the roasted pumpkin and beetroot. The flavour of beetroot roasted is probably one of my favourites. I love a salad that has texture and crunch. This salad is not your typical lettuce and tomato combination, but a salad that incorporates veggies with cheese and walnuts. This can be eaten as a side dish or as a main meal.
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Ingredients
3 cups baby spinach
1/2 butternut pumpkin/squash
5 small fresh beetroot or 2 large ones
3/4 cup walnuts, toasted
1/2 cup halumi cheese or feta
Preheat oven to 180C/350F!
Cut pumpkin into small pieces and coat with oil, salt and pepper place on baking tray and cook for 40-45 minutes.
Clean Beetroot under water (do not cut up at this stage) and place in foil, cover and cook for about an hour or until soft and cooked through.
Once pumpkin and Beetroot are cooked allow to cool. Cut up Beetroot into same size pieces as the pumpkin.
In a saucepan toast walnuts for a few minutes. Crumble halumi or feta cheese.
Layer spinach, pumpkin, beets, halumi cheese and add walnuts. Drizzle with dressing and enjoy!
For the dressing
1/4 cup lemon juice
1/2 cup oil
3 tbls honey
1 garlic clove crushed
1 tbls Dijon mustard
Salt and pepper to taste
Whisk all ingredients together and add to salad.
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