Cooler weather is just around the corner and we instinctively seek out more comfort foods that warm us from the inside out. That’s when I start to move towards roasted vegetables, soups and stews, or steamed vegetables. This recipe is such an easy, no fuss option, with plenty of flavour. I personally like to serve it warm, but you can easily make it ahead of time and serve it chilled.
AUTUMN ROAST VEGETABLE SALAD
½ butternut pumpkin
120g baby spinach
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon sunflower seeds
1 tablespoon Pumpkin seeds
Preheat your oven to 180 degrees. While your oven is heating up, peel your pumpkin and beetroot and chop them into cues, approximately 2cm in size. Transfer them to a baking tray with a drizzle of olive oil and bake for about 40 minutes or until the pumpkin and beetroot are tender. Leave to cool.
In a bowl, arrange your baby spinach leaves. Top with your cooled roast vegetables. Crumble fetta over the top and then sprinkle with seeds. Drizzle olive oil and vinegar over the top and serve.