A delicious and wholesome dish, this salad has baby spinach topped with roasted pumpkin and beetroot as well as toasted sunflower seeds and pepitas, which is then drizzled with a homemade honey-apple cider vinegar dressing.
Drizzle a large baking dish with olive oil. Add the pumpkin and toss to coat evenly in olive oil, before spreading out. In a second large baking dish repeat this process with the beetroot. Season both the beetroot and pumpkin with salt.
1 kg Kent pumpkin, 0.6 kg beetroot, 2 tablespoons extra virgin olive oil, Sea salt
Place the vegetables into the oven to roast for 50 minutes or until the pumpkin is slightly golden brown and tender. Once roasted, set aside to cool to room temperature.
While the vegetables are roasting, place the pepitas and sunflower seeds onto a baking tray and into the oven for 15 minutes. Remove from oven and allow to cool.
To make the dressing add the apple cider vinegar, olive oil, mustard, honey, salt and pepper to a bowl and whisk until smooth and emulsified.
30 mL apple cider vinegar, 60 mL extra virgin olive oil, 1 tablespoon wholegrain mustard, 1 teaspoon honey, Sea salt, Black pepper
To assemble, add the baby spinach to a bowl along with the roasted beetroot and then pumpkin. Crumble goats cheese over the top and sprinkle with toasted seeds. Drizzle with dressing just before serving.
250 grams baby spinach, 90 grams goats cheese
Notes
Storage
If making salad ahead of time, it is best to not add salad dressing until just before serving. Store salad in the fridge in an airtight container or in a covered salad bowl for up to 2 days (depending on how fresh the baby spinach is).
Serving Suggestions
grilled steak
grilled chicken
salmon
serve as part of a buffet dinner with other salads and sides and your choice of proteins.