Easy recipe Pumpkin Beetroot Salad

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seven hundred g pkt diced butternut, pumpkin (Recipes by ingridients pumpkin) or seven hundredg peeled seeded, pumpkin (Recipes by ingridients pumpkin) cut into twocm pieces two tsp olive oil (Recipes by ingridients olive oil) about one tsp caraway seeds two tbsp pepitas (pumpkin seeds) about two hundred and fifty g cooked beetroot, halved or cut into wedges if large two hundred and eighty g pkt Coles Brand Australian Baby Spinach one quarter cup (sixtyml) Praise Deli Style Balsamic & Roasted Garlic Dressing about one hundred and fifty g Castello Blue Cheese, torn Preheat oven to two hundred°C. Line a baking tray with baking paper. Pumpkin Beetroot Salad. Scatter the pumpkin (Recipes by ingridients pumpkin) over the tray. Drizzle with oil and sprinkle with caraway seeds. Pumpkin Beetroot Salad. Season. Roast, tossing occasionally, for twenty minutes or until the pumpkin (Recipes by ingridients pumpkin) is light golden and tender. Sprinkle the pepitas over the tray around the. pumpkin (Recipes by ingridients pumpkin) Bake for a further two minutes or until toasted. Set aside to cool slightly. Pumpkin Beetroot Salad. Place the, pumpkin (Recipes by ingridients pumpkin) beetroot and spinach (Recipes by ingridients spinach) in a large bowl. Drizzle with dressing and toss to combine. Pumpkin Beetroot Salad. Place in a serving bowl. Sprinkle with blue cheese (Recipes by ingridients blue cheese) and pepitas. .