This delicious Beetroot and Roast Pumpkin Salad is the perfect side to make for this years Thanksgiving dinner!
Low FODMAP Beetroot and Roast Pumpkin Salad
Prep time: 20 mins
Cook time: 30 mins
Serves: 4
Ingredients:
– 500g Pumpkin
– 2 large Beetroots
– 2 tbsp. Olive oil
– Salt and Pepper
– 100g Rocket
– 150g Snap Peas
– 100g Feta
– 1 cup Pine Nuts
– 2 Mandarin
Citrus Maple Dijon Dressing:
Ingredients:
3 tablespoons olive oil
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
2 tablespoons freshly squeezed orange juice
1 tablespoon lemon juice
Salt and pepper to taste
Method:
1. In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, orange juice, and lemon juice until well combined.
2. Season with salt and pepper to taste.
3. Taste the dressing and adjust the sweetness or acidity according to your preference. You can add a bit more maple syrup for sweetness or lemon juice for acidity.
Method:
- 1: Preheat oven to 200°C.
2: Chop pumpkin into cubes, then peel and chop beetroot into cubes.
3: Place prepared pumpkin and beetroot onto lined baking trays. Drizzle with oil to coat and season with salt and pepper to taste. Bake for 30 minutes or until vegetables are tender and slightly browned. Remove from tray and set aside to cool slightly.
4: Leave oven on and toast pine nuts for 5-10 minutes or until browned
5: Peel and divide mandarins
6: Meanwhile, place all of the dressing ingredients into a small bowl and whisk to combine.
7: To assemble, place the rocket on a serving platter and top with the roasted vegetables, mandarin, pine nuts and sugar snap peas.
8: Finish with crumbled Feta and a drizzle of the dressing and enjoy!
