A warm, colourful, and nutrient-rich dish made with pumpkin, pear, beetroot, and feta.

The Fall Harvest Roasted Salad is perfect as a main or side for chilly autumn days.

Ingredients:

• 1 small pumpkin or butternut squash (cubed)
• 2 ripe pears (sliced)
• 2 cooked beetroots (cubed)
• A handful of arugula or baby spinach
• 100g crumbled feta
• A handful of walnuts or pecans (optional)
• Olive oil
• Balsamic vinegar or glaze
• Salt, pepper, dried thyme

Method:

1. Roast the vegetables:
2. Toss pumpkin cubes with olive oil, thyme, salt, and pepper. Roast at 200°C for ~25 minutes until golden and tender.
3. Slice pears:
4. Add pear slices to the tray in the last 10 minutes of roasting so they soften slightly.
5. Assemble the salad:
6. In a large bowl or plate, layer arugula, roasted pumpkin, warm pear, and beetroot.
7. Top it off:
8. Sprinkle with feta, nuts (if using), and drizzle with olive oil and balsamic glaze.