This Beetroot and Pumpkin Salad with Honey Glazed Walnuts is a masterpiece of flavours and textures. The sweetness of beets and pumpkin, combined with the irresistible crunchy honey glazed walnuts make this salad a favourite for any season. It’s a colourful, nutritious and an utterly delicious addition to your salad rotation!
This salad is a wholesome meal on its own or a stunning side dish. Whether you’re looking for a light lunch or a show stopping addition to your dinner table, this salad is sure to impress! It’s packed with all the goods but the star of the show is definitely the honey glazed walnuts, they add the perfect crunch and sweetness!
Honey glazed walnuts recipe:
honey glazed walnuts
These delicious walnuts are coated in a luscious honey glaze, offering a perfect blend of natural sweetness and satisfying crunch!
Check out this recipe
Ingredients needed:
- rocket
- fresh beetroot
- avocado
- coriander
- feta
- honey glazed walnuts
Roasted pumpkin
- pumpkin
- olive oil
- 1 tbsp dried mixed herbs or seasonings of choice
- salt/pepper
Couscous
- couscous
- boiling water
Lemon and honey dressing
- lemon
- olive oil
- honey
- minced garlic
- salt/pepper
How to make Beetroot and Pumpkin Salad with Honey Glazed Walnuts:
- Preheat oven to 200°c and line a baking tray. Dice up your pumpkin, add the baking tray along with the olive oil and spices. Mix until all the pumpkin is coated and bake for 30 minutes or until cooked.
- While the pumpkin is cooking, prepare all the other ingredients. Cook couscous as per directions and make the honey glazed walnuts and dressing.
- In a large salad bowl add the rocket, couscous, pumpkin, beetroot, avocado, coriander, feta, walnuts and the lemon and honey dressing.
- Mix serve and enjoy!
Other salad recipes to try:
beetroot and pumpkin salad with honey glazed walnuts
This salad is a masterpiece of flavours and textures, making it a favourite for any season!
Ingredients
- 1 large handful of rocket
- 300 g fresh beetroot diced
- 1 avocado diced
- Coriander finely chopped
- 100 g feta crumbled
- 1 cup honey glazed walnuts recipe on my website
Roasted pumpkin
- 400 g pumpkin diced
- 1 tbsp olive oil
- 1 tbsp dried mixed herbs or seasonings of choice
- salt/pepper
Couscous
- 1/2 cup couscous
- 1 cup boiling water
Dressing
- Juice of 1 lemon
- 1/3 cup olive oil
- 1 tbsp honey
- 2 tsp minced garlic
- Salt/pepper
Instructions
- Preheat oven to 200°c and line a baking tray. Dice up your pumpkin, add the baking tray along with the olive oil and spices. Mix until all the pumpkin is coated and bake for 30 minutes or until cooked.
- While the pumpkin is cooking, prepare all the other ingredients. Cook couscous as per directions and make the honey glazed walnuts and dressing.
- In a large salad bowl add the rocket, couscous, pumpkin, beetroot, avocado, coriander, feta, walnuts and the lemon and honey dressing.
- Mix serve and enjoy!
