Easy Summer Salad - Pumpkin & Beetroot

food inspo foodie friday gluten free Jan 14, 2022
Best Summer Salad 2022 pumpkin, beetroot and blue cheese

Is summer even summer without a go-to EPIC salad?? We think not! We've got you covered with this beauty! Packed with antioxidants, fibre, vitamins and minerals not only are you caring for your tastebuds, you are also giving your body all this good things!

This has been on heavy rotation at Dana's place and we just know you will love it too!

TOP TIP: Make a double - this salad makes the perfect make-and-take lunch now we are all headed back to work xx


700g diced butternut pumpkin cut into even bite sized pieces

2 tsp olive oil

1 tsp caraway seeds

2 tbsp pepitas (pumpkin seeds)

 250g beetroot, peeled and cut into bite sized pieces

280g pkt baby spinach

1/4 cup balsamic dressing

150g creamy blue cheese, torn


  • Preheat oven to 200C. Line a baking tray with baking paper. Scatter the pumpkin and beetroot over the tray. Drizzle with oil and sprinkle with caraway seeds. Season. Roast, tossing occasionally, for 20 mins or until the pumpkin is light golden and tender. Sprinkle the pepitas over the tray around the pumpkin. Bake for a further 2 mins or until toasted. Set aside to cool slightly.
  • Place the pumpkin, beetroot and spinach in a large bowl. Drizzle with dressing and toss to combine. Place in a serving bowl. Sprinkle with blue cheese and pepitas.

Perfect on its own as a light easy dinner or serve as a side dish at your next BBQ


Dana and Amanda 

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