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This vibrant salad combines sweet roasted pumpkin and earthy beetroot with creamy feta, crunchy seeds, and a tangy maple-Dijon vinaigrette. It’s a perfect side dish or light meal full of flavor and texture.
Ingredients
For the Salad:
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2 cups pumpkin (butternut squash or kabocha), peeled and cubed
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2 medium beets, peeled and cut into wedges
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2 tablespoons olive oil
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Salt and black pepper, to taste
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½ cup crumbled feta cheese (or goat cheese)
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2 tablespoons pine nuts
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2 tablespoons pepitas (pumpkin seeds)
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3 cups arugula (or baby spinach/mixed greens)
For the Maple-Dijon Vinaigrette:
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3 tablespoons olive oil
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1 tablespoon apple cider vinegar (or balsamic vinegar)
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1 teaspoon Dijon mustard
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1 teaspoon maple syrup (or honey)
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Salt and black pepper, to taste
Instructions:
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