Roasted Pumpkin and Beetroot Salad with Goat Cheese and Sunflower seeds
Roasted beets and pumpkin (butternut squash) mixed with baby spinach and spicy arugula served with soft goats cheese, sprinkled with pumpkin seeds and splashed with a simple dressing.
Ingredients
- 600 gram (1 small/medium) butternut squash pumpkin about 2 cups diced pumpkin
- 400 grams beetroot (3 medium size)
- 100 grams soft goat cheese
- 30 grams arugula - rocket (3 cups)
- 40 grams baby spinach (2 cups)
- 30 grams pumpkin seeds (toasted) - papitas
- salt and pepper to taste
- BALSAMIC DRESSING
- 5 ml balsamic vinegar (1 tsp)
- 45 ml olive oil (3 tbsp)
- 15 ml red wine vinegar (1 tbsp)
- 2 cloves garlic cloves chopped
Instructions
- Dressing - Mix the 'balsamic dressing, ingredients in a jar with a tight fitting lid. Shake well.
- Peel the pumpkin (squash), remove the seeds and cut into small cubes (about 2cm).
- Sprinkle squash cubes with olive oil, salt and pepper to taste.
- Put beetroots in pot with cold water, bring to a boil, simmer for 30 minutes, drain, cool down.
- Remove beetroot skin by rubbing of skin from warm beetroots with paper towel.
- Cut into small cubes (about 2cm)
- Preheat the oven to 200C (400F).
- Roast the squash cubes in the preheated oven for 20-25 minutes, turning over halfway through.
- Mix and arrange arugula, baby spinach, roasted beets, squash in large salad bowl, crumble goats cheese, sprinkle balsamic dressing and pumpkin seeds over the salad, lightly toss.