Roasted Beetroot & Pumpkin Salad
A delicious roasted beetroot & pumpkin salad made with lentils, feta, and a citrus dressing, perfect served warm or cold.
Equipment
- oven
- baking sheet
- Mixing Bowl
- whisk
Ingredients
Vegetables
- 600 g Japanese pumpkin (kabocha squash) cut into cubes
- 2 medium beetroots peeled and cut into cubes
- 4 cups baby spinach packed
- ½ red onion thinly sliced
Proteins and Dairy
- 1 can lentils rinsed
- ½ cup feta cheese crumbled
Seeds and Oils
- 1 tablespoon olive oil for roasting
- ⅓ cup pumpkin seeds or pepitas
- 2 tablespoons olive oil for dressing
- 3 tablespoons lemon juice
- 3 tablespoons orange juice
Seasoning
- Salt to taste
- Pepper to taste
Instructions
Preparation
- Preheat the oven to 180C (fan-forced)/ 400F and line a large baking sheet with baking paper.
- If you want to roast the pumpkin seeds, remove them from the pumpkin and rinse thoroughly. Pat dry, arrange on a small baking dish, and lightly spray with olive oil. Bake for 20-30 minutes until crisp and golden brown.
- Place cubed beetroot and pumpkin onto the baking sheet and toss in olive oil, salt, and pepper. Spread in a single layer and roast in the oven for 30-35 minutes until lightly browned.
- Make the citrus dressing by whisking all dressing ingredients together in a small bowl or shaking together in a jar with a lid. Set aside.
- Add the spinach, onion, lentils, and roasted vegetables to a large serving dish. Top with roasted pumpkin seeds, feta cheese, and drizzle with the dressing. Toss to combine well and serve.
Notes
This salad will stay fresh for 2-3 days in an airtight container in the fridge, although it is best enjoyed fresh. For a vegan version, swap feta cheese for a nondairy alternative. Can use another legume like cannellini beans or chickpeas.
Nutrition
Serving: 1salad
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