Beetroot, Pumpkin & Goats Cheese Salad
Serves 5
A nutritious salad that's full of essential vitamins, minerals and plenty of fibre. The flavours work perfectly together paired with the zingy wholegrain mustard dressing.
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
  1. 500gm pumpkin, diced
  2. 250gm cooked beetroots, quartered
  3. 400gm can of chickpeas, drained
  4. 120gm spinach
  5. 120gm rocket
  6. 200gm goats cheese
  7. 1 cup walnuts
Wholegrain Mustard Dressing
  1. 1 tablespoon wholegrain mustard
  2. 1 tablespoon white wine vinegar
  3. 1 tablespoon olive oil
  4. 2 teaspoons dijon mustard
  5. 2 teaspoons honey
  6. 1/2 teaspoon garlic, crushed
  7. pinch of salt & pepper
  1. Preheat the oven to 180C and line a baking tray.
  2. Toss the pumpkin in olive oil, salt and pepper and spread onto the baking tray.
  3. Bake for 20-25 minutes or until the pumpkin turns golden and tender.
  4. Meanwhile, place the rocket & spinach leaves on a serving platter and top with the beetroots, chickpeas and walnuts.
  5. Once the pumpkin is cooked & has cooled for 5 minutes, place it onto of the salad.
  6. Crumble the goats cheese ontop and drizzle over the wholegrain mustard dressing!
Rebecca Pope Sydney Food & Lifestyle Blogger