Pumpkin Season 4.8

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Roast Pumpkin, Beetroot & Ricotta Salad with Sage Croutons

The classic, seasonal duo of pumpkin and beetroot are the stars of the show in this nutrient packed salad. We've optimised this recipe to be great for...The classic, seasonal duo of pumpkin and beetroot are the stars of the show in this nutrient packed salad. We've optimised this recipe to be great for using lots of leftovers with small amounts of bread, cheese and veg so it's perfect for a mid-week fridge clear out! Read more The classic, seasonal duo of pumpkin and beetroot are the stars of the show in this nutrient packed salad. We've optimised this recipe to be great for using lots of leftovers with small amounts of bread, cheese and veg so it's perfect for a mid-week fridge clear out! The classic, seasonal duo of pumpkin and beetroot are the stars of the show in this nutrient packed salad. We've optimised this recipe to be great for using lots of leftovers with small amounts of bread, cheese and veg so it's perfect for a mid-week fridge clear out!

Why is this healthy?

Diet

Vegetarian Pescatarian

ALTERNATIVELY

Vegan

Contains

Dairy, Gluten

Ingredients

Serves 2

Metric Imperial

delica pumpkin

cut into 2cm wedges, or another squash

beetroot

scrubbed and cut into wedges

olive oil

red chilli flakes

sourdough bread

sage

finely chopped

wholegrain mustard

apple cider vinegar

honey

watercress

ricotta cheese

Share ingredients

Ingredients

Serves 2

Metric Imperial

delica pumpkin

cut into 2cm wedges, or another squash

beetroot

scrubbed and cut into wedges

olive oil

red chilli flakes

sourdough bread

sage

finely chopped

wholegrain mustard

apple cider vinegar

honey

watercress

ricotta cheese

Share ingredients

Method

Gather your ingredients and preheat the oven to 220°C or 200°C fan.

Add the pumpkin and beetroot to a baking tray, drizzle with 1/3 of the olive oil, scatter with chilli flakes and season with salt and pepper. Transfer the tray to an oven and roast for 30 minutes, flipping the veg halfway.

In the meantime, heat another 1/3 of olive oil in a pan and fry sourdough with the sage until crispy, then transfer to a bowl and season with salt and pepper.

Whisk together the remaining olive oil with wholegrain mustard, apple cider vinegar and honey. Taste and adjust seasoning with salt and pepper.

Serve the watercress topped with roasted veg and dollops of ricotta, drizzled with the dressing and scattered with croutons.

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