Warm Roast Pumpkin Salad - cooking recipe

Ingredients

600 g butternut pumpkin
4 small beetroots
1 brown onions (Australian) or 1 yellow onion (American)
2 tablespoons olive oil
4 garlic cloves, finely chopped
sea salt, to taste
fresh ground black pepper, to taste'
1/4 cup pepitas (pumpkin seeds)
baby spinach leaves, well washed
1 tablespoon raspberry vinegar or 1 tablespoon red wine vinegar

Preparation

Preheat the oven to 200\u00b0C/400\u00b0F/gas mark 6.
Line a large baking tray with greaseproof paper, peel the pumpkin, beetroot and onion and cut into wedges.
Mix together the oil, garlic, salt and pepper in a large bowl until they are well-combined. Toss in the pumpkin, beetroot and onion and stir until the vegetables are well-coated.
Spread the vegetables on the baking tray and place in the oven for 40-50 minutes, or until the pumpkin starts to brown.
Place the pepitas in a dry non-stick pan and place in the oven for a couple of minutes, stirring, until the seeds start to pop and brown.
Combine the roasted vegetables, pepitas and spinach in a large bowl and drizzle with the raspberry vinegar.
Serve warm.