Pumpkin, pomegranate, beetroot & feta spring salad
•Salads
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Serves | Prep. Time |
---|---|
1 | 30 mins |
This spring salad will give you a spring in your step thanks to its crunchy beetroot, pumpkin and pomegranate seeds! A healthy option that is perfect on its own, or as a side dish with a piece of lean steak or chicken breast as an additional source of protein.
Ingredients
Salad
- 600g pumpkin cut into 3cm cubes
- 400g beetroot cut into 3 cm cubes
- 30g pomegranate seeds
- 4 handfuls of rocket leaves
- 30g of crumbled feta
- 2 tbsp olive oil
- Salt and paper
Dressing
- 2.5 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- Salt and pepper
Method
- Preheat oven to 220°C
- Toss pumpkin and beetroot with olive oil, salt and pepper. Spread on a baking tray, and bake for 20 minutes
- Place spinach and pomegranate seeds in a bowl
- Combine dressing ingredients in a small container with a lid and shake well to combine
- Dress salad with pumpkin, and beetroot, add feta and serve!
Nutritional Information
Salad | Calories | Carbs | Protein | Fats |
---|---|---|---|---|
2 Serves (228 Cals each) | 456 (Total) | 53g | 17g | 20g |
Dressing | Calories | Carbs | Protein | Fats |
---|---|---|---|---|
2 Serves (200 Cals each) | 802 (Total) | 22g | 0g | 35g |
Salad with dressing | Calories | Carbs | Protein | Fats |
---|---|---|---|---|
2 Serves (428 Cals each) | 857 (Total) | 75g | 17g | 55g |