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Roast Vegetable, Goat Feta & Kale Salad
Roast Vegetable, Goat Feta & Kale Salad
The delicious Eta Caramelised Onion Dressing makes this roast vegetable salad the perfect companion for any barbecue.
Makes 4
Prep Time 30 minutes
Cook Time 40 minutes
Easy
Ingredients
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
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
Preheat oven to 180°C fanbake. Step 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. Step 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. Step 4
In a large mixing bowl place the cooked vegetables, squeeze out the cooked garlic cloves, add kale, beetroot and feta. Step 5
Transfer to a serving platter. Step 6
Drizzle with approximately ¼ cup of Eta Caramelised Onion Dressing. Step 7
Garnish with parsley and pumpkin seeds. Tips
What do I need?
Select All
1
2 red onions, peeled and quartered
2
200 g pumpkin, skin and seeds removed and cubed
3
3 medium carrots, peeled and cut into 3cm chunks
4
1 head of garlic
5
3 Tbsp extra virgin olive oil
6
70 g pumpkin seeds
7
100 g baby kale
8
400 g pouch prepared beetroot
9
250 g goats' feta, cubed
10
250 mL bottle Eta Caramelised Onion Dressing
11
Chopped Italian parsley for garnish
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