Pumpkin and beetroot salad

Ingredients

700g pkt diced butternut pumpkin, or 700g peeled seeded pumpkin, cut into 2cm pieces

2 teaspoons olive oil

1 teaspoon caraway seeds

2 tablespoons pepitas (pumpkin seeds)

250g cooked beetroot, halved or cut into wedges if large

280g pkt baby spinach

¼ cup (60ml) balsamic

150g blue cheese, torn

Method

Preheat oven to 200C. Line a baking tray with baking paper. Scatter the pumpkin over the tray. Drizzle with oil and sprinkle with caraway seeds. Season. Roast, tossing occasionally, for 20 mins or until the pumpkin is light golden and tender. Sprinkle the pepitas over the tray around the pumpkin. Bake for a further 2 mins or until toasted. Set aside to cool slightly.

Place the pumpkin, beetroot and spinach in a large bowl. Drizzle with dressing and toss to combine. Place in a serving bowl. Sprinkle with blue cheese and pepitas.