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Roasted pumpkin, beetroot and mandarin salad

Roasted pumpkin, beetroot and mandarin salad

Total Time
40 min
15 min
25 min
Bursting with colour, flavour and natural sweetness, this salad is perfectly refreshing for those warmer days.


Butternut pumpkin

500 g, peeled, cut into 2cm pieces

Green string beans

200 g, trimmed, halved


3 medium, seedless variety

Balsamic vinegar

2 tsp

Whole grain mustard

1 tsp


3 cup(s), baby (90g)

Beetroot, cooked without added fat

500 g, drained, cut into wedges

Red radish

2 large, thinly sliced

Fresh flat-leaf parsley

¼ cup(s), leaves

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Spread pumpkin over prepared tray. Lightly spray with oil and season with salt and pepper. Bake for 20-25 minutes, until lightly browned and tender. Cool on tray.
  2. Meanwhile, place beans in a large heatproof bowl and cover with boiling water. Stand for 2 minutes. Refresh under cold water and drain well.
  3. Peel and segment 2 mandarins, set aside. Halve remaining mandarin and squeeze to extract 2 tablespoons juice. To make dressing, whisk mandarin juice, vinegar and mustard in a small jug until combined. Season with salt and pepper.
  4. Arrange rocket, beetroot, radish, mandarin segments, parsley and beans on a large serving plate. Drizzle dressing over salad to serve.


To save on prep time, pre-cut raw pumpkin is available from the fresh food section in supermarkets.