Roasted Pumpkin, Zucchini, Beetroot, Craisin & Lentil Salad
Roasted Pumpkin, Zucchini, Beetroot, Craisin & Lentil Salad
A salad I always come back to when the weather gets a bit cooler. It’s comforting, full of flavour and absolutely delicious!!!
Ingredients
- 2 cups spinach roughly chopped
- 2 cups pumpkin chopped into small pieces
- 2 green zucchini chopped into rounds
- 2 tablespoons olive oil extra virgin
- 250 g beetroot cooked, packet store bought, chopped into quarters
- 1.5 cups french lentils rinsed & drained
- 2/3 cup ocean sprayanz craisins
- 5 spring onion finely sliced
- 2/3 cup walnuts roasted, roughly chopped
- 80 g goats cheese or feta, crumbled
- 1 cup mint or parsley, optional
- sea salt
- cracked black pepper
Dressing:
- 1/4 cup olive oil extra virgin
- 1 teaspoon tahini
- 1 lemon juice squeezed
- 1 tablespoon honey or maple syrup
Instructions
Method:
- Preheat oven to 180 degrees celsius Place the pumpkin and zucchini pieces on separate roasting trays. Drizzle with olive oil and season well. Mix together with your hands. Roast the vegetables for about 30-35 minutes, until cooked through (pumpkin may need longer).
- Place a medium sized pot of water onto boil. Once boiling, add the lentils to the pot and turn down to a gently simmer. Cook for about 12-14 minutes.
- In a large bowl: Add the spinach, lentils, roasted zucchini, roasted pumpkin, beetroot, spring onion, dried cranberries (craisins) walnuts, goats cheese or feta and herbs (optional). Season well and toss the salad together.
- For the dressing: mix all ingredients in a small bowl or jug and season well. Add half to the salad and toss well.
- Serve up the salad into bowls and drizzle over a little more dressing.
Nutrition
Calories: 480kcalCarbohydrates: 44gProtein: 20gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gCholesterol: 6mgSodium: 98mgPotassium: 484mgFiber: 19gSugar: 9gVitamin A: 4806IUVitamin C: 25mgCalcium: 118mgIron: 6mg
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