There is just something about all these flavors that just click! I use pumpkin, Beetroot and Feta cheese in a quiche filling too and let me tell you, it is delicious! I call it My Autumn Quiche. There is also a pizza that Col’Cacchio makes called The Green Genie which has similar ingredients. So these flavors work!
The lovely thing about this salad is that it can easily serve as a meal on it’s own. Making it perfect for a light summer lunch or dinner. I serve mine with Gluten Free crumbed chicken fillets. It pairs really well together.
The salad is quick to make, minus the time for roasting the pumpkin which is about 35minutes. I cheat and buy already cooked beetroot pieces from Woolworths, just because I don’t enjoy having stained fingers! ( I know, ninny!) I hope you enjoy this recipe and let me know if you try it!
Pumpkin and Beetroot Salad
Ingredients
- 500 g pumpkin
- 450 g cooked beetroot
- 80 g wild rocket
- 1 disch plain feta cheese
- ¼ cup cranberries
- 2 tbsp roasted seeds(pumpkin,sesame, sunflower)
- sprinkle of pecans
- 1 small red onion sliced
Dressing Ingredients:
- 3 tbsp balsamic vinegar
- 1 tsp honey
- ½ tsp fresh crushed garlic
- 1 tsp olive oil
- 1 tsp fresh lemon juice
Instructions
- Sprinkle some olive oil over the pumpkin cubes and a sprinkle of thyme. Cook the pumpkin cubes at 180°c for 35 min.
- I use already cooked beetroot, but you can steam or roast your own.
- On a salad platter, layer the rocket, then the beetroot, feta cubes, red onion slices, pecan nuts, roasted seeds, cranberries and roasted pumpkin.
- Add the dressing ingredients to a jar and mix. Sprinkle over the salad at serving time.