A winter salad that is great for lunch or dinner.

Ingredients

Half Jap pumpkin, chopped

1 bunch of beetroot, peeled and quartered

1 red onion, sliced into wedges

3 whole garlic cloves

2 sprigs of rosemary

30mL Natural Smoked Extra Virgin Olive Oil

1 bag of baby spinach leaves

Dressing:
1 tsp wholegrain mustard
30mL Premium Extra Virgin Olive Oil
10mL Caramelised Balsamic Vinegar

Method

Preheat oven to 200°C. Place the chopped pumpkin, beetroot, onion, garlic, and rosemary sprigs in a baking dish, keeping the beetroot to one end to prevent staining the pumpkin. Coat with Natural Smoked Extra Virgin Olive Oil and season. Roast for 40 minutes or until golden.

To make the dressing, place all ingredients in a jar, season, and shake until combined.

On a large serving plate, lay the baby spinach leaves, pile the mixed roasted vegetables on top, and drizzle with the dressing.

Serve with grilled lamb, chicken, or crusty bread for a light lunch.