Warm Roast Pumpkin Salad

• 600 g butternut pumpkin
• 4 small beetroots
• 1 brown onions (Australian) or 1 yellow onion (American)
• 2 tablespoons olive oil
• 4 garlic cloves, finely chopped
• sea salt, to taste
• fresh ground black pepper, to taste'
• 1/4 cup pepitas (pumpkin seeds)
• baby spinach leaves, well washed
• 1 tablespoon raspberry vinegar or 1 tablespoon red wine vinegar

1. Preheat the oven to 200u0b0C/400u0b0F/gas mark 6.
2. Line a large baking tray with greaseproof paper, peel the pumpkin, beetroot and onion and cut into wedges.
3. Mix together the oil, garlic, salt and pepper in a large bowl until they are well-combined. Toss in the pumpkin, beetroot and onion and stir until the vegetables are well-coated.
4. Spread the vegetables on the baking tray and place in the oven for 40-50 minutes, or until the pumpkin starts to brown.
5. Place the pepitas in a dry non-stick pan and place in the oven for a couple of minutes, stirring, until the seeds start to pop and brown.
6. Combine the roasted vegetables, pepitas and spinach in a large bowl and drizzle with the raspberry vinegar.
7. Serve warm.

butternut pumpkin, beetroots, brown onions, olive oil, garlic, salt, fresh ground black pepper, pepitas, baby spinach, raspberry vinegar

Taken from www.food.com/recipe/warm-roast-pumpkin-salad-135365 (may not work)