Quick & Easy

Beetroot and pumpkin salad

This beautiful beetroot and roasted pumpkin salad is filling enough to enjoy as a healthy vegetarian dinner, or served alongside some freshly grilled lamb. You can take any leftovers to work or school, too.
Beetroot and pumpkin saladWoman's Day
4
20M
25M
45M

Ingredients

Dressing

Method

1.Preheat oven to moderate, 180°C. Line oven tray with baking paper.
2.Arrange pumpkin on tray. Drizzle with oil and season to taste. Bake for 20-25 minutes, until tender. Cool slightly.
3.DRESSING: In a small jug, whisk all dressing ingredients together. Season to taste.
4.In a small bowl, combine pumpkin, beetroot, chickpeas, avocado, feta and rocket. Toss gently and drizzle with dressing. Pack in a lunchbox with slices of baugette and fruit.

Make sure you drain the beetroot well on paper towel. Cook pumpkin the night before, or make this salad with leftover roast vegetables.

Note

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