Warm Roast Pumpkin Salad Recipe

Name: Warm Roast Pumpkin Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 200u00b0C/400u00b0F/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.

1301

kcal

Calories

129

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 600 g butternut pumpkin, 4 small beetroots, 1 brown onions (Australian) or 1 yellow onion (American), 2 tablespoons olive oil, and more.

Yes, Warm Roast Pumpkin Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Roast Pumpkin Salad

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