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beet and roasted pumpkin salad

beetroot and pumpkin salad with honey glazed walnuts

This salad is a masterpiece of flavours and textures, making it a favourite for any season!
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Course: Side Dish, Salad
Keyword: salad, easy recipe, salad recipe, side dish, vegetarian
Servings: 6
Author: kizactivelife

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!