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Photo of Roast beetroot, pumpkin and lentil salad by WW

Roast beetroot, pumpkin and lentil salad

6
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Easy
Cumin and paprika roasted pumpkin and beetroot adds tasty spice flavour to this leafy green salad with lentils.

Ingredients

Beetroot

1 bunch(es), cut into thin wedges

Ground cumin

½ tsp, seeds

Ground cumin

½ tsp

Pumpkin

600 g, unpeeled, cut into thin wedges

Ground paprika

1 tsp, mild

Snow peas

150 g

Lentils, canned, rinsed, drained

1 400g can, (400g can)

Coleslaw mix, without dressing

120 g, superfood leaf mix

Walnuts

⅓ cup(s), (35g), toasted, coarsely crumbled

Soft goat's cheese

60 g, crumbled

Balsamic dressing

⅓ cup(s), (80ml)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 220°C. Place beetroot on a baking tray lined with baking paper. Lightly spray with oil and sprinkle with cumin seeds and ground cumin. Bake, covered with foil, for 20 minutes. Uncover and bake for a further 25 minutes.
  2. Meanwhile, place pumpkin on another baking tray lined with baking paper. Lightly spray with oil and sprinkle with paprika. Bake for the last 25 minutes of beetroot cooking time.
  3. Meanwhile, cook snow peas in a small saucepan of boiling salted water for 2 minutes or until just tender. Drain. Halve on the diagonal if large.
  4. Combine lentils and leaf mix in a large bowl. Divide among serving plates. Top with beetroot, pumpkin, snow peas, walnuts and cheese. Drizzle with balsamic dressing.

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