Happy happy salady days in the warm weather (Australia)! Thankfully this is also a great salad for those snowed in at the moment because you can serve it as a warm salad which has that hearty feel as well.
3 cups baby spinach
1 cup rocket leaves
2 cups pumpkin pieces
1 cup beetroot pieces
2 spanish onions, chopped roughly
1 cup roasted hazelnuts
1/2 cup slithered mint leaves
1/2 cup oil
Firstly, mix 1/2 cup grapeseed oil (or coconut) and 1/4 cup balsamic to toss the pumpkin pieces in. Then place them on a baking tray and put them in a 200 deg C oven. Toss the beetroot pieces in the balsamic and oil mix, and place them on a separate tray and roast. Thirdly, toss the chopped purple (spanish) onion through the mix and put it on a 3rd tray into the oven. Roast each until cooked through – note, the onions will cook through and caramelise first, the pumpkin pieces second, and the beetroot generally takes a LONG time depending on how large your pieces are. Test them with a fork to check they are soft. Then they are ready.
Once roasted and cooled, add to a bed of spinach leaves and rocket. Sprinkle roasted hazelnuts on top and chopped mint leaves. Drizzle any remaining oil/balsamic mix that remains over the top and enjoy!
It looks festive, doesn’t it!