We are heading towards warmer weather so what could be better than a new salad to try. Quick to pull together, satisfying, healthy – Nothing beats a big healthy salad for nutrients, taste, weight management and freshness. This one is my new favourite .. I hope you like it too.
Beetroot, walnut and pumpkin salad
3 cups diced pumpkin
3 beetroot – peeled and diced
2 cups walnuts
1 tablespoon of butter
1 teaspoon salt
1 tablespoon brown sugar
1/2 teaspoon of paprika or chilli
Small block of feta cheese
1/4 cup balsamic vinegar ( I used a balsamic glaze because I like the sticky sweetness of it )
1 tablespoon honey
Juice of 1/2 lemon
1/4 cup olive oil
Lots of salad leaves – whatever you have in the garden or fridge is fine.
Preheat oven to 180 degrees. Place pumpkin and beetroot on a lined oven tray and bake until tender – around 30 minutes depending on the size of your pieces.
Melt butter in frypan and add walnuts tossing to coat. Add in salt, brown sugar and chill or paprika and stir until sugar is melted and nuts are coated well. Place walnuts on a baking tray and bake in oven for 8 minutes until golden. Remove from oven and allow to cool.
To make dressing mix together balsamic, honey, lemon juice and olive oil. I put them all in a jar and give them a good shake.
Place salad leaves on a large platter.Drizzle over dressing, toss through to coat leaves. Add pumpkin and beetroot. Crumble feta over the top. Add walnuts. Serve.
You could vary this by adding some orange or tangelo segments, blue cheese, avocado or pine nuts instead of walnuts. Mix it up to find the version you like best. Make sure you send me your winning variations in the comments section.