Roast Pumpkin and Beetroot Salad

1 small pumpkin
4-6 beetroots
olive oil for roasting
salad greens I used spinach and kale
1 400g-tin chickpeas drained and rinsed
50g / ½ cup walnuts
30g / ¼ cup pumpkin seeds
2 handfuls dried cranberries optional
feta or goat cheese optional, vegan if needed
3 sprigs fresh parsley to garnish

For the dressing
juice of one lemon
1-2 tablespoon tahini
salt & pepper to taste

Preheat your oven to 175 °C/350°F and line a baking tray with baking paper or a silicone baking mat.

Cut the pumpkin in half and remove the seeds. Don’t cut off the skin! Most varieties of pumpkins have edible skin.

Peel the beetroots and cut off the ends. Cut the pumpkin and beetroot into small, bite-size pieces.

Place them into a large bowl. Coat with a generous amount of oil. Transfer onto the lined baking tray and sprinkle the veggies with salt.

Bake for up to 40-50 minutes, depending on how large you cut the pieces. Let the roast pumpkin and beetroot cool down for a bit before adding them to your salad.

Make the Salad
Make the dressing first. Simply mix tahini and lemon juice until nice and creamy. Add salt and pepper to taste.

Start with the salad greens. Place them on the plate(s) or in the bowl(s). Top with roast veggies, chickpeas, pumpkin seeds, walnuts, dried cranberries (opt.), feta/goat cheese (opt.) and fresh parsley. Drizzle dressing over each individual salad.

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