Autumn Harvest Roast Vege Salad
The perfect meal for the cooler weather - an autumn harvest roast vege salad with pumpkin, beets, feta, pinenuts & a maple orange dressing
Note - the quantities for the salad are just a guide - use as much or as little as you like.
deseeded and cut into 1 inch cubes, peeling is optional
peeled and cut in half
Handful of spinach leaves and beet greens
Juice and zest of 1 orange
Salt & pepper to taste
Preheat the oven to 180 degrees C.
Spread the prepared pumpkin & beets on a baking sheet lined with baking paper. Drizzle in olive oil and sprinkle with salt and bake for 30 minutes or until cooked through and starting to soften.
Place spinach leaves and beet greens on a serving platter. If you are going for looks, leave them whole and place them nicely, if going for practicality, chop them and scatter them in a bowl.
Add the pumpkin, beets and sprinkle the feta, pinenuts and pumpkins seeds over top. Toss together if you like.
Add all dressing ingredients to a jar, screw the lid on tightly and shake until mixed together. You can also whisk them together in a bowl.
Pour the dressing over the salad and serve immediately, or refrigerate if you want to serve it cold.
Store any leftovers in the fridge for 2 days.
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