Roast Pumpkin & Beetroot Salad With Maple Walnuts

🧂 Ingredients

• 1/2 Butternut squash

  or Kabocha pumpkin, peeled and diced into cubes
• 1.5 teaspoons fennel seeds

  cumun seeds will also work well
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 2 medium beets

  cooked, sliced into wedges or cubes
• 1 tablespoon apple cider vinegar
• A pinch of salt and pepper
• 1/3 cup walnut halves
• 1.5 tablespoons maple syrup
• 1/4 teaspoon cinnamon powder
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon maple syrup
• 0.5 teaspoon Dijon

  or wholegrain mustard
• A pinch of salt and pepper
• Plus

  3-4 cups mixed salad leaves of choice.

Instructions

• 1 Preheat the oven the 200 C / 400 F.
• 2 In a bowl, toss together the pumpkin, fennel seeds, olive oil and salt. Scatter
  on a flat oven tray and place in the oven (middle shelf). You can pop it in the
  oven if it is still heating up to speed up the process. Roast for 20-25 minutes
  until soft and golden brown. Remove and cool slightly.
• 3 Combine beetroot with apple cider vinegar, salt and pepper and set aside.
• 4 In the meantime, break some of the walnuts in quarters and leave some as halves.
  Add to a small saucepan or a frying pan, together with the maple syrup and
  cinnamon. Heat over medium-high heat, stirring frequently. Once the syrup starts
  bubbling, keep stirring for a minute, until the walnuts get sticky and
  caramelised. Then transfer to a plate covered with some parchment paper and set
  aside to cool. Once cooled, you can easily peel the galzed nuts off the paper.
• 5 Whisk the dressing ingredients in a bowl and set aside.
• 6 To assemble the salad, scatter the salad leaves on a large platter or a bowl and
  add the diced beetroot, roast pumpkin and walnuts. Drizzle some on the dressing
  on top and serve the reste on the side. You can also sprinkle a little sea salt
  on top.

Nutrition Info