Roasted Cauliflower Pumpkin Beetroot Red Onion Balsamic Salad with Spinach and Toasted Seeds

Ingredients

½ Cauliflower

½ Pumpkin – Peeled

3 Fresh Beetroots – Peeled

Salt

Pepper

Balsamic Vinegar

Olive Oil

1 bag of spinach

Toasting Seeds

½ cup of pumpkin seeds

½ cup of Sunflower seeds

1 large red onion diced

½ cup sesame seeds

Cumin Powder

Olive oil

Salt and pepper

Method

Toasting the seeds – in a non-stick pan add a dash of oil, toast the seeds on a low heat, ad some cumin powder approx. ½ teaspoon, salt and toss them around until golden, you can keep left over seeds in a jar and use on salads.

Pre-heat oven to 180oC

Wash peel and chop the Cauliflower Pumpkin and Beetroots Red onion and place in an oven dish, drizzle with a good amount of olive oil, season with salt and pepper, then drizzle over some balsamic vinegar, approx. ¼ of a cup.

Toss and bake for 30 minutes, then remove from the oven toss the vegetables, and place back in the oven until the cooked through.

Remove from the oven, place the washed spinach into a salad dish, and place the cooked veges on top, before serving drizzle a little extra balsamic vinegar on top and sprinkle with toasted seeds.