Try this hearty summer salad when guests next pop around for a BBQ. It ticks all the boxes on health, taste & quick prep.
400g cubed pumpkin
Packet of baby spinach
1/2 cup walnuts
200g baby beets, quartered
2 tbsp Balsamic vinegar
1 tsp honey
1 tbsp olive oil
Place pumpkin cubes and sliced red onion on a baking tray. Lightly coat with olive oil and roast in the oven until pumpkin is cooked. Set aside to cool.
Place baby spinach on a plate. Top with roasted pumpkin and red onion. Lightly toss. Add walnuts, feta and beetroot. Mix balsamic vinegar, honey and olive oil in a separate bowl. Drizzle over salad to taste.
A quick and robust salad to served with BBQ and roasted meats.Try our Pumpkin Pasta salad recipe How to grow pumpkin power