Autumn Salad
Autumn Salad
Ingredients
- 1 bunch small beetroot ends trimmed
- 2 bunches Dutch carrots ends trimmed
- 500 g butternut pumpkin cut into 3cm pieces
- 1/3 cup 80ml olive oil
- 1/2 cup 50g walnut halves
- 1 1/2 tablespoons honey
- 1 tablepsoon orange juice
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon wholegrain mustard
- 1 small fennel finely shaved
- 1 orange zested, peeled, segmented
- 120 g pkt Coles Australian Baby Rocket
- 100 g feta cheese crumbled
Instructions
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Step 1
Preheat oven to 180°C. Wrap each beetroot in foil and place on a baking tray. Line another baking tray with baking paper. Place carrots and pumpkin on the lined tray and drizzle with 2 teaspoons of the oil. Season.
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Step 2
Bake, turning pumpkin and carrots occasionally, for 30 mins or until the pumpkin and beetroot are tender. Set aside to cool slightly. Wearing gloves, carefully peel beetroot. Cut into wedges.
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Step 3
Meanwhile, line a baking tray with baking paper. Scatter the walnuts over the tray. Drizzle with 1tablespoon of the honey. Season. Bake, turning occasionally, for 5-7 mins or until the walnuts caramelise. Set aside on the tray to cool completely.
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Step 4
Place the orange juice, vinegar, mustard, remaining oil and remaining honey in a screw-top jar and shake until well combined. Season.
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Step 5
Combine the beetroot, pumpkin, carrots, fennel, orange segments and rocket in a serving bowl. Drizzle with a little of the dressing. Toss to combine. Sprinkle with orange zest and feta cheese. Serve with remaining dressing.