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Roasted Pumpkin and Beetroot Salad

by Soufflé Girl (follow)
Healthy (1888)      Nuts (169)      Pumpkin (119)      Beetroot (41)      Salads (39)      Macadamia (18)      Roasting (10)     
This is one of my favourite salads - bursting with colour and flavour! It is great both on its own or as a side salad, and can be adapted to your own tastes (for example using walnuts or hazelnuts instead of macadamias, or baby spinach instead of mixed lettuce). Yummy on its own or with your favourite dressing its sure to be a hit!

Preparation Time: 30 minutes
Cooking Time: 55 minutes (approx.)
Makes: 6 servings

4 whole raw beetroot
1/4 jap or butternut pumpkin
1/3 cup raw macadamia nuts
260g mixed lettuce leaves
Punnet cherry tomatoes, halved (optional)
1 avocado, cut into small cubes
60g fetta, cut into small cubes

Preheat oven to 180 degrees
Cut pumpkin into 2 x 2 cm chunks, place onto lined baking trays and spray lightly with oil.

Wash beetroot and trim stalks. Wrap in foil and place onto a separate baking tray.

Bake pumpkin and beetroot until pumpkin is golden (approx. 25mins), and a skewer can be pushed through the beetroot easily (approx 50mins).

Once vegetables are cooked, roast macadamia nuts on a small tray for 5mins or until lightly browned.

Whilst the macadamias and vegetables are cooling, peel and chop beetroot into 2 x 2 cm cubes.

Place lettuce into a large bowl, top with beetroot, pumpkin, tomatoes (if using), avocado,macadamias and fetta.

Serve with dressing of your choice (personally I love caramelised balsamic with this particular salad). Enjoy!

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