Searching for a healthy but satisfying salad, packed with flavour and nutrients? Look no further than this Grilled Pumpkin & Beetroot Salad recipe from 28 by Sam Wood.
Heat a large non-stick fry pan, BBQ or grill plate on medium-high heat.
Coat pumpkin wedges with a little oil on each side.
Cook each side 4-6 minutes. Sprinkle with salt and set aside.
Pat beetroot dry with paper towel. Cook on hot, clean grill for 2 minutes, until charred slightly. Set aside.
In a small bowl, cover red onion slices with red wine vinegar and a pinch of salt and pepper.
Arrange mixed leaves on a serving platter, followed by grilled pumpkin, beetroot, red onion and its vinegar, pomegranate and feta.
Whisk up dressing ingredients in a small bowl and pour over arranged salad, then sprinkle toasted pumpkin seeds on top.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Sat. Fat 4
Diet (GF/V/VE/BF/C/LF/P) G GF V
Allergies (DF/EF/NF/CF/DB/F) EF NF
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