Autumn Salad

A colourful Autumn creation that can be served warm or cold. The combination of feta, pomegranate, pumpkin and beetroot is beautifully refreshing and is sure to brighten up a cold Autumn day.

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Ingredients

Salad

700g Diced pumpkin (roughly 2cm cubes)

2 Tsp olive oil

250g Cooked beetroot, diced

280g Rocket

1 Pomegranate, seeded

5 Cubes BioMarinated

Dressing

1/3 Cup olive oil (you could use the oil from the BioMarinated jar if you like)

2 Tbsp balsamic vinegar

2 Tbsp Dijon mustard

2 Tbsp honey

Salt and pepper to taste

Method

1. Preheat oven to 200°C.

2. Line a baking tray with baking paper and scatter the pumpkin on the tray. Drizzle with oil and place in the oven for 20 mins or until tender. Check at 10 minutes and flip pumpkin to cook evenly. Once cooked, set aside.

3. While cooking, make up your salad dressing by combining all dressing ingredients in a jar and shaking until combined. Set aside.

4. Place pumpkin, beetroot, rocket and pomegranate seeds in a bowl and toss to combine. Place pumpkin on top and crumble BioMarinated over it. Add dressing and toss to combine.

Enjoy!