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–+ servings

Pumpkin and Beet Salad

Sue Lau
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Prep Time 10 minutes
Cook Time 30 minutes
Course Salad
Cuisine Australian
Servings 4
Calories 306 kcal

Ingredients
  

  • 1 pound fresh pumpkin (peeled and diced)
  • 3 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon honey
  • salt and black pepper (to taste)
  • 16 ounce can whole baby beets
  • 2 ounces crumbled feta cheese
  • 1/4 cup chopped roasted hazelnuts
  • 2-1/2 ounce baby kale leaves
  • 2-1/2 ounce baby spinach leaves

Instructions
 

  • Preheat oven to 400F.
  • Toss pumpkin cubes in one tablespoon of the oil, then roast on a nonstick foil lined baking sheet for 30-40 minutes or until tender, stirring once.
  • Drain and rinse beets and dice.
  • Whisk dressing ingredients and assemble salad.
  • Drizzle dressing over salad.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 306kcalCarbohydrates: 34gProtein: 6gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 13mgSodium: 469mgPotassium: 696mgFiber: 4gSugar: 24gVitamin A: 11143IUVitamin C: 24mgCalcium: 134mgIron: 2mg
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