Pumpkin, pomegranate, beetroot & feta spring salad

This spring salad will give you a spring in your step thanks to its crunchy beetroot, pumpkin and pomegranate seeds! A healthy option that is perfect on its own, or as a side dish with a piece of lean steak or chicken breast as an additional source of protein.

Ingredients

Salad

• 600g pumpkin cut into 3cm cubes
• 400g beetroot cut into 3 cm cubes
• 30g pomegranate seeds
• 4 handfuls of rocket leaves
• 30g of crumbled feta
• 2 tbsp olive oil
• Salt and paper

Dressing

• 2.5 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper

Method

1. Preheat oven to 220°C
2. Toss pumpkin and beetroot with olive oil, salt and pepper. Spread on a baking tray, and bake for 20 minutes
3. Place spinach and pomegranate seeds in a bowl
4. Combine dressing ingredients in a small container with a lid and shake well to combine
5. Dress salad with pumpkin, and beetroot, add feta and serve!

Nutritional Information