Free Shipping

Get free shipping on all orders above R550. *South Africa Only

Natural and Organic

All our ingredients are non-GMO, sustainably sourced and natural

More on Health?

Hundreds of fascinating articles on solving different health problems.

Excellent savings

Sign up to our newsletter for weekly specials and vouchers

chevron_left chevron_right
Pumpkin and beetroot salad Pumpkin and beetroot salad
 

Delicious & Healthy Recipes

Pumpkin and beetroot salad

Pumpkin and Beetroot Salad
A colourful and hearty salad combining roasted pumpkin and earthy beetroot with fresh greens, often finished with nuts or seeds and a tangy vinaigrette. It’s a perfect blend of sweet, savoury, and crunchy textures.

Ingredients

Ingredients:

700g pkt diced butternut pumpkin, or 700g peeled seeded pumpkin, cut into 2cm pieces

2 teaspoons olive oil

1 teaspoon caraway seeds

2 tablespoons pepitas (pumpkin seeds)

250g cooked beetroot, halved or cut into wedges if large

280g pkt baby spinach

¼ cup (60ml) balsamic

150g blue cheese, torn

Instructions

Method:

Preheat oven to 200C.

Line a baking tray with baking paper. Scatter the pumpkin over the tray. Drizzle with oil and sprinkle with caraway seeds. Season.

Roast, tossing occasionally, for 20 mins or until the pumpkin is light golden and tender.

Sprinkle the pepitas over the tray around the pumpkin. Bake for a further 2 mins or until toasted. Set aside to cool slightly.

Place the pumpkin, beetroot and spinach in a large bowl. Drizzle with dressing and toss to combine.

Place in a serving bowl. Sprinkle with blue cheese and pepitas.

December 09, 2021