Instructions
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Preheat the Oven:
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Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
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Roast the Vegetables:
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In a large bowl, toss the pumpkin cubes and beet wedges with 2 tbsp olive oil, salt, and pepper.
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Spread them in a single layer on the baking tray (keep beets separate if you want to prevent color bleeding).
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Roast for 25–30 minutes, flipping halfway, until tender and slightly caramelized. Let cool slightly.
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Toast the Seeds & Nuts:
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In a dry pan over medium heat, lightly toast the pine nuts and pepitas for 2–3 minutes until golden and fragrant. Set aside.
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Make the Dressing:
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In a small jar, whisk together 3 tbsp olive oil, 1 tbsp vinegar, 1 tsp Dijon mustard, 1 tsp maple syrup, salt, and pepper.
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Assemble the Salad:
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In a large bowl, toss the arugula with half the dressing.
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Top with roasted pumpkin, beets, crumbled feta, and toasted seeds.
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Drizzle with remaining dressing and serve immediately.
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Serving Suggestions:
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Add pomegranate seeds or dried cranberries for extra sweetness.
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Swap feta for goat cheese or vegan cheese if preferred.
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Great with grilled chicken or salmon for a heartier meal.
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Enjoy this colorful, nutrient-packed salad! 🌿🎃
