Christmas Beetroot, Pumpkin and Carrot Salad

Name: Christmas Beetroot, Pumpkin and Carrot Salad
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 6
Ingredients: 2 potatoes; 4 carrots; 300 g butternut squash or pumpkin; 2 beetroots; 300 g lamb's lettuce and frisee leaves; 1 apple; 400 g red cabbage, shredded; 1/2 tsp lemon juice; 2 tbsp honey; 2 tbsp mustard; 5 tbsp rapeseed oil; 1 tbsp apple cider vinegar; 2 tbsp balsamic vinegar; 2 tbsp pumpkin seeds; 2 tbsp flaked almonds; 2 day-old bread slices; 2 tsp butter

This colorful Christmas salad layers tender beetroot, roasted pumpkin, crisp cabbage, sweet apple, and leafy greens for a festive centerpiece. Finished with crunchy seeds, toasted almonds, and buttery star croutons, it is a fresh and elegant side dish for holiday meals.

Servings6 Portions

Prep Time40 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

potatoes
2
carrots
4
butternut squash or pumpkin
300 g
beetroots
2
lamb's lettuce and frisee leaves
300 g
apple
1
red cabbage, shredded
400 g
lemon juice
0.5 tsp
honey
2 tbsp
mustard
2 tbsp
rapeseed oil
5 tbsp
apple cider vinegar
1 tbsp
balsamic vinegar
2 tbsp
pumpkin seeds
2 tbsp
flaked almonds
2 tbsp
day-old bread slices
2
butter
2 tsp

Step-by-Step Instructions

Bring a large pan of water to a gentle boil. Cook the potatoes, 2 of the larger carrots, and the beetroot until tender, removing the carrots and potatoes as they are ready and leaving the beetroot longer if needed. Let everything cool enough to handle.

Heat the oven to 180C/160C fan/gas 4. Spread the butternut squash or pumpkin on a baking tray and roast for 20 to 30 minutes, or until tender. Meanwhile, toast the pumpkin seeds and flaked almonds in a dry frying pan over medium heat until lightly golden, then set aside.

Arrange the lamb's lettuce and frisee in a large shallow serving bowl. Peel the remaining small carrots and grate them. Grate the apple, then toss it with the grated carrots, shredded red cabbage, and lemon juice to keep the apple fresh.

Whisk together the honey, mustard, rapeseed oil, and apple cider vinegar until smooth. Spoon enough dressing over the cabbage mixture to coat it well, then pile it over the salad leaves and gently toss.