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Greatest plates · Salad
Roast Pumpkin and Beetroot Salad with Salmon
Pumpkin and beetroot roasted together with cinnamon and a spoon of maple until the edges caramelise, over spinach with fetta and pepitas, and salmon on top. The cinnamon is not a mistake — it is what makes this taste like autumn rather than just like roast vegetables.
Serves 4Prep 20 minCook 40 minSaladFish
Containsdairy · fish
KalaPlate adaptationAdapted from Life-Changing Salads by Danielle Brown, HealthyGirl Kitchen
Protein 23%Carbs 19%Fat 58%
About 732 kcal a serve — 40 g protein, 33 g carbs, 46 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Roast the pumpkin and beetroot
RoastHeat the oven to 220°C and line a large tray. Toss the pumpkin and beetroot with the olive oil, salt, pepper, garlic powder, cinnamon and maple syrup and spread them out in one layer. Roast 35 to 40 minutes until the edges have caught and a fork goes through easily.
On the trayRoast →
40 min
Pan-fry the salmon
SalmonLay the salmon skin-down in a hot dry non-stick pan and leave it four to five minutes until the skin lifts away by itself. Flip for two minutes more, then flake it into large pieces.
In the frying panSalmon →
8 min
Shake the balsamic dressing
DressingShake the olive oil, balsamic, maple syrup, mustard and salt in a jar until thick.
In the bowlDressing →
2 min
Build the platter
BuildToss the spinach with half the dressing and spread it over a platter. Pile the hot roasted vegetables on — they wilt the leaves underneath in a good way — then the salmon, fetta and pepitas. Drizzle the rest of the dressing over the top.
On the plateBuild →
5 min
Cook's noteBest warm, within half an hour of the tray coming out. Sweet potato in place of the pumpkin works exactly the same way and is easier to peel.
Estimated per serve
732 kcal · 40 g protein · 33 g carbs · 46 g fatestimates, within ~10%
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