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Jewelled Pumpkin & Sweet Potato Salad

August 3, 2022

A tasty, and colourful roast veg salad that will go with almost any meal. If serving as a stand-alone dish as a light lunch or supper,  add the optional roasted walnuts for a truly satisfying salad.

 

Ingredients

2 cups pumpkin diced into approx 3cm pieces

2 cups sweet potato diced into approx 3cm pieces

1 cup (peeled) beetroot diced as above

3 large onions

3 tbsp plant based Nuttelex for roasting veg

4 large handfuls rocket

150g goat cheese, feta, or for vegans add baked crispy tofu

balsamic vinegar

3 tbsp olive oil to caramelise onions

3 tbsp pomegranate seeds

sprinkle dried thyme

salt

olive oil to dress salad

Optional

1 cup walnuts

1/2 tsp brown sugar

1 tablespoon melted Nuttelex

Directions

1Place chopped pumpkin, sweet potatoes and beetroot on lined baking tray, then dollop with 3 table spoons Nuttelex all over veg, add salt, cook till golden and slightly browned (at least 50 mins). If adding the walnuts, on a separate lined baking tray, drizzle melted Nuttelex over walnuts and sprinkle with sugar and toss to coat. Bake for 6 minutes, stir to ensure even roasting, and then bake for another 6 minutes.

2Finely slice onions and place in a large pan with the olive oil. Turn heat to low, stir continuously until caramelised- usually 35 mins. Just before you remove from stove, stir thru a splash of balsamic vinegar.

3On a long, low sided bowl or platter, place a layer of rocket, (follow with a sprinkle of roasted walnuts if using), then scatter on top a mix of the cooled pumpkin, beetroot & sweet potato pieces, and follow with some onions. Repeat so you have 2 layers at least.

4Top salad with the goats cheese, feta or crispy tofu, sprinkled with a touch of dried thyme. Then dress with pomegranate seeds and a good splash of both the oil and the balsamic.

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