Roast Pumpkin, Beetroot and Feta Salad

I hope you enjoy this recipe, it is one of my favourite salads and always a crowd pleaser if you want to share….

It’s so important we take the time as busy Mums to nourish and fuel our bodies. It is so easy to get caught up in the day and it comes around to 2 or 3pm and we realise we haven't eaten something since morning tea or breakfast….cue heading to the cupboard for a quick easy fix of chips, crackers or chocolate (my hand is up here - guilty!).

Please take some time to prepare and fuel your body throughout the day. When we are running on all cylinders we are a much happier, calm and better Mama to our kiddies and it leads to us making better choices for our body, when it rolls around to 3pm you have had lunch by 12:30pm and you are ready for a nourishing nutrient dense snack from The Mamahood Collective that is going to fuel and sustain you right through until dinner time.

You can get your fix here, but what will you choose? Our Triple Chocolate Cookies? Our Cookie Dough Fudge Bites? Or our Chocolate and Raspberry Fudge Bites that are full of nourishing and wholesome ingredients that will fuel and sustain your body.

Jo xx

Ingredients:

600gms Pumpkin (enough to fill one baking tray)

1 Beetroot (optional) (Peel and par cook in a pot, drain and cut into pieces)

½ - ¾  Spinach salad bag

80 gms Feta 

2 Tbs Hemp Seeds/ seeds / nuts of choice

2 Tbs Butter

1 Tbs Honey

1 tsp Curry Powder

1 tsp Crushed Garlic

Salt and Pepper

Dressing:

2 ½ Tbs Olive oil

2 Tbs Balsamic Vinegar

1 Tbs Honey

1-Pre heat oven to 220 C Bake or 200 C Fan Bake. 

2-Prepare pumpkin by removing skin and seeds and cutting pumpkin into small cubes. Place onto a lined baking/roasting tray.

3-Place Butter, honey, curry powder and garlic in a microwave safe dish and melt, mix together well and pour over pumpkin and stir to cover all pieces.

4- Season with Salt and Pepper

5- Place into the oven and cook for 15 minutes, 

6 - Add the beetroot (if using) to the oven tray,then stir and place back into the oven for another 10 minutes (or until cooked you don’t want to overcook and allow the pumpkin to go mushy!)

6- Remove from the oven and let it cool slightly.

7- Mix the Dressing ingredients together. (You can also use a Balsamic Glaze dressing if you prefer)

9- Place half the Spinach in the salad bowl and then add the roast pumpkin and beetroot, add the rest of the spinach and mix.

10- Lastly gently mix through or just top with the feta crumbled over the top, sprinkle with the Hemp Seeds and then drizzle with your dressing.

11- ENJOY!

Notes - 

• This is a great option to make up for the upcoming week of lunches, place into containers and keep in the fridge and you are one organised Mama!
• Enjoy this both warm and cold
• You can use a mix of whatever veges you like
• Also try using some different seeds and nuts they all go well, think walnuts, pine nuts, pumpkin and sunflower seeds - yum!
• Increase that protein by adding some roast chicken, tuna, a boiled egg.