Salad has never been so vibrant in colour and rich in flavour before!
Salad wasn’t my kinda thing. Hehe, but actually, there’s bacon in this salad, that’s why I liked it. HAHA no, just kidding. I really like the combination of ingredients in this salad.
Roast Pumpkin Salad
120g jap pumpkin (buttercup squash), sliced
a few sage leaves
2 rashers bacon, trimmed
sea salt and cracked black pepper
1 1/2 tsp olive oil
4 canned baby beetroot, halved or sliced if the bigger beetroots
1 bunch mixed salad leaves
Honey Mustard Dressing
1 tbsp white wine vinegar
1 tsp honey
1 tsp dijon mustard
To make the honey mustard dressing, place the vinegar, honey and mustard in a bowl and whisk to combine. Set aside.
Preheat oven to 220 C (425 F). Place the pumpkin, sage, bacon, salt, pepper and oil in a baking dish and toss to coat. Roast for 8-10 minutes or until the pumpkin starts to soften. Add the beetroot and cook for a further 2 minutes or until the beetroot is warmed through. To serve, arrange the roasted vegetables on the plate with the salad leaves and spoon over the dressing. Serves 1-2.
Awesome! Eating this salad seemed like an adventure, packed with flavours and texture. Pumpkin were earthy and autumny kinda taste and they were soft. Beetroots were sweet and crunchy. Bacon was peppery and has a dash of saltiness, whereas the salad leaves were refreshing. Hrm.. I could very well have this all the time. Haha. The honey mustard dressing wasn’t to my liking, I might have added a lil too much mustard. 
Its even better to photograph than a plate of …. different tones of green 
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