roast pumpkin and beet salad

This is one of my all time favourite salads.

It is just so yummy and can be served with lots of different dishes, but goes well with chicken or turkey or even ham.. so yep this is a Christmas Lunch winner, but can easily be eaten by itself with the addition of a couple of ingredients. So here it is:

Serves 4-6

1/4 pumpkin cut into 3-4cm slices and roasted with skin on

2 beetroots skinned and cut into wedges

1/2 cup quinoa

2 large handfuls of rocket

3 large handfuls of mesclun lettuce

pepitas, small handful


2 heaped teaspoons of wholegrain mustard

2 teaspoons honey

2 cloves of garlic, crushed

2 teaspoons apple cider vinegar

1/4 cup extra virgin olive oil (roughly)



  1. Roast pumpkin and beetroot and allow to cool
  2. Cook quinoa as per instructions and allow to cool
  3. Place mesclun lettuce and rocket into a serving dish and top with quinoa
  4. Place pumpkin and beetroot on top and gently mix together
  5. Garnish with the handful of pepitas and drizzle of dressing over the top and serve


Don’t want to have it as a side dish? Why not add in some shredded chicken or boiled eggs to make it a complete meal. YUM!