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:

• 2 cups pumpkin (butternut squash or kabocha), peeled and cubed

• 2 medium beets, peeled and cut into wedges

• 2 tablespoons olive oil

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• Salt and black pepper, to taste

• ½ cup crumbled feta cheese (or goat cheese)

• 2 tablespoons pine nuts

• 2 tablespoons pepitas (pumpkin seeds)

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• 3 cups arugula (or baby spinach/mixed greens)

For the Maple-Dijon Vinaigrette:

• 3 tablespoons olive oil

• 1 tablespoon apple cider vinegar (or balsamic vinegar)

• 1 teaspoon Dijon mustard

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• 1 teaspoon maple syrup (or honey)

• Salt and black pepper, to taste

Instructions:

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