Warm Roast Pumpkin Salad

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 600 g butternut pumpkin
• 4 small beetroots
• 1 brown onions (australian) or 1 yellow onion (american)
• 2 tablespoons olive oil
• 4 garlic cloves, finely chopped
• sea salt, to taste
• fresh ground black pepper, to taste'
• 1/4 cup pepitas (pumpkin seeds)
• baby spinach leaves, well washed
• 1 tablespoon raspberry vinegar or 1 tablespoon red wine vinegar

Recipe

• 1 preheat the oven to 200ºc/400ºf/gas mark 6.
• 2 line a large baking tray with greaseproof paper, peel the pumpkin, beetroot and onion and cut into wedges.
• 3 mix together the oil, garlic, salt and pepper in a large bowl until they are well-combined. toss in the pumpkin, beetroot and onion and stir until the vegetables are well-coated.
• 4 spread the vegetables on the baking tray and place in the oven for 40-50 minutes, or until the pumpkin starts to brown.
• 5 place the pepitas in a dry non-stick pan and place in the oven for a couple of minutes, stirring, until the seeds start to pop and brown.
• 6 combine the roasted vegetables, pepitas and spinach in a large bowl and drizzle with the raspberry vinegar.
• 7 serve warm.