Roasted Beetroot & Pumpkin Salad - Vegan Recipe
It’s hard to decide who the hero is here — the sweet, sticky mustard seed sauce or the roasted veggies that it’s dressing. As far as salads go, this one’s parti
Ingredients
- 800g Kent pumpkin
- 1-2 tablespoons olive oil
- 1 bunch (6-8) baby beetroot
- 250g rocket leaves
- 1/2 cup walnuts, lightly crushed
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- [For the seeded mustard dressing:]
- 2 tablespoons extra virgin olive oil
- 2 teaspoons wholegrain mustard
- 2 teaspoons maple syrup (or agave)
- 2 teaspoons balsamic vinegar
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon sesame oil
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