Roasted Pumpkin and Beetroot Salad | Reader's Digest Asia
This elegant salad is easy to prepare and you can roast the pumpkin and beetroot while you are cooking other dishes. Serve it warm with some crusty wholegrain bread for a light but balanced meal.
Ingredients
- 750 g butternut pumpkin, cut into chunks
- olive oil spray
- 4 baby beetroot, about 250 g in total, scrubbed
- 2 tablespoons pine nuts
- 400 g can brown lentils, rinsed and drained
- 1 small red onion, halved and thinly sliced
- 60 g baby spinach leaves
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- 2/3 cup (100 g) crumbled reduced-fat fetta
- freshly ground black pepper
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