Dietitians Australia Victorian Engagement and Development Committee
750g butternut pumpkin
4 beetroots (fresh), peeled
1 red onion
120g spinach leaves
150g feta cheese
3 tbsp pine nuts
2 tbsp sunflower seeds
2 tbsp pepita seeds
Optional: 1 can chickpeas, drained and the seeds of 1 pomegranate (included in nutrition information panel)
DRESSING
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp honey
Remove skin and chop pumpkin and beetroot into cubes. Slice onion into wedges. Place these on a baking tray and drizzle with olive oil. Roast at 200°C for about 30-40 minutes or until soft and golden.
Whilst the roast vegetables are cooling, toast nuts and seeds in a fry pan until golden.
To a salad bowl add spinach leaves, nuts, seeds, cubes of feta, roasted beetroot, pumpkin and onion. If using chickpeas and pomegranate add these now too.
Combine ingredients for dressing. Just before serving pour over dressing and toss salad.
