Roasted Pumpkin and Beetroot Salad | May 21, 2025
Annonce:

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.

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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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