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Roasted pumpkin, beetroot and mandarin salad

Roasted pumpkin, beetroot and mandarin salad

0
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
Bursting with colour, flavour and natural sweetness, this salad is perfectly refreshing for those warmer days.

Ingredients

Butternut pumpkin

500 g, peeled, cut into 2cm pieces

Green string beans

200 g, trimmed, halved

Mandarin

3 medium, seedless variety

Balsamic vinegar

2 tsp

Whole grain mustard

1 tsp

Rocket

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)

Instructions

  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.

Notes

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

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