Autumn Rainbow Salad | Veggies Recipes | Weber BBQ

Ingredients

• 600 grams butternut pumpkin, peeled and deseeded
• 1 tablespoon olive oil
• Sea salt
• Freshly ground black pepper
• 1 bunch small beetroots, stem and roots removed
• 1 red onion
• 150 grams baby spinach
• 1 fennel bulb, finely sliced
• 1 pomegranate, can substitute with dried cranberries
• 150 grams feta cheese
• ¼ cup walnuts, chopped
• 2 teaspoons brown sugar
• ¼ cup balsamic vinegar