Pumpkin, Pomegranate, Beetroot & Feta Spring Salad
•Salads
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| Serves | Prep. Time |
|---|---|
| 1 | 30 mins |
This spring salad will give you a spring in your step thanks to its crunchy beetroot, pumpkin and pomegranate seeds! A healthy option that is perfect on its own, or as a side dish with a piece of lean steak or chicken breast as an additional source of protein.
Ingredients
Salad
- 600g pumpkin, cut into 3cm cubes
- 400g beetroot, cut into 3 cm cubes
- 30g pomegranate seeds
- 4 handfuls rocket leaves
- 30g crumbled feta
- 2 tbsp olive oil
- Salt and pepper
Dressing
- 2.5 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- Salt and pepper
Method
- Preheat oven to 220°C.
- Toss pumpkin and beetroot with olive oil, salt and pepper. Spread on a baking tray, and bake for 20 minutes.
- Place spinach and pomegranate seeds in a bowl.
- Combine dressing ingredients in a small container with a lid and shake well to combine.
- Dress salad with pumpkin, and beetroot, add feta and serve!
| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 533 | 10g | 49g | 35g |
