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.
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