Roast Vegetable, Goat Feta & Kale Salad

Roast Vegetable, Goat Feta & Kale Salad
Serves 4 Prep Time 30 minutes Cook Time 40 minutes


  • 2 red onions, peeled and quartered
  • 200g pumpkin, skin and seeds removed and cubed
  • 3 medium carrots, peeled and cut into 3cm chunks
  • 1 head of garlic
  • 3 Tbsp extra virgin olive oil
  • 70g pumpkin seeds
  • 100g baby kale
  • 400g pouch prepared beetroot
  • 250g goats' feta, cubed
  • 250mL bottle Eta Caramelised Onion Dressing
  • Chopped Italian parsley for garnish


  1. Preheat oven to 180°C fanbake.
  2. Place the onions, pumpkin, carrots and garlic into a large roasting pan. Toss the vegetables in 2 Tbsp of olive oil, season with salt and pepper and roast for about 40 minutes or until cooked.
  3. Heat a fry pan and add 1 Tbsp olive oil, add the pumpkin seeds and toast lightly. Place into a bowl and set aside.
  4. In a large mixing bowl place the cooked vegetables, squeeze out the cooked garlic cloves, add kale, beetroot and feta.
  5. Transfer to a serving platter.
  6. Drizzle with approximately ¼ cup of Eta Caramelised Onion Dressing.
  7. Garnish with parsley and pumpkin seeds.