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... 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!
Plantpoints
vegetables
spices
Plantpoints
vegetables
spices
NUTRITION PER SERVING (Read more)
Notes
Alternatives:
delica pumpkin - butternut squash, sweet potato, carrot
watercress - rocket, chicory, pea shoots
ricotta - goats cheese, mozzarella, feta
Plantpoints
vegetables
spices
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.
Notes
Alternatives:
delica pumpkin - butternut squash, sweet potato, carrot
watercress - rocket, chicory, pea shoots
ricotta - goats cheese, mozzarella, feta
User comments (3)
Also delicious using butternut squash and feta. I also added garlic to the croutons when frying and to the root veg at the end of cooking. I had some leftover cooked quinoa which I also stirred through, just to warm it. Finally added a few crumbled walnuts and served with trout fillets. These additions made it a complete meal!
I used a pack of pre-chopped squash and sweet potato and air fried it for 20mins, chucking in the sourdough and sage for last 5mins and I used feta instead of ricotta. It was really lovely full of autumnal flavours. Would like to up the protein next time though maybe with some chickpeas or lentils
Amazing dressing
Pumpkin needs less time in the oven