Roasted Pumpkin and Beetroot Salad
This beautiful Roasted Pumpkin and Beetroot salad brings a splash of every fall flavor and color!
Ingredients
Salad Ingredients
- 4 Beets
- 1 Small Pumpkin or Squash
- 1 Cup Carrots chopped
- 1 Cup Grape Tomatoes chopped
- 1 Green Apple chopped
- 1/2 Head Green Cabbage chopped
- 1/2 Cup Quinoa cooked
- Hemp Seeds optional
Maple Balsamic Dressing
- 1/4 Cup Balsamic Vinegar
- 1 Tablespoon Maple Syrup
- 1 Lemon juiced
- 1 Tablespoon Brown Mustard
- 2 Tablespoons Water
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Dried Basil
- 1 Teaspoon Salt
Instructions
- Preheat the oven to 400℉ and bring a pot of water to a boil.
- Place the beets in the water to boil on high heat for about 40 minutes
- Chop the pumpkin into 1/2 inch cubes, toss in olive oil, salt & pepper and bake for about 30 minutes.
- In a small pan, add a cup of cooked quinoa, a splash of balsamic vinegar, a teaspoon of garlic powder and salt. Cook on medium heat for about 10 minutes.
- In the meantime, chop the carrots, tomato, green apple, and cabbage & make the dressing. In a small bowl or jar, combine the balsamic vinegar, maple syrup, lemon juice, mustard, water, garlic powder, dried basil & salt. Stir or shake until well combined.
- Once the beets have boiled for 40 minutes, peel skin off and cut into about 1 inch cubes.
- Take the pumpkin out of the oven. Combine all of the ingredients in a large bowl & drizzle dressing over top. Add hemp seeds and serve!