Roasted Pumpkin and Beetroot Salad

Instructions

1. Preheat the Oven:

   • Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.

2. Roast the Vegetables:

   • In a large bowl, toss the pumpkin cubes and beet wedges with 2 tbsp olive oil, salt, and pepper.

   • Spread them in a single layer on the baking tray (keep beets separate if you want to prevent color bleeding).

   • Roast for 25–30 minutes, flipping halfway, until tender and slightly caramelized. Let cool slightly.

3. Toast the Seeds & Nuts:

   • In a dry pan over medium heat, lightly toast the pine nuts and pepitas for 2–3 minutes until golden and fragrant. Set aside.

4. Make the Dressing:

   • In a small jar, whisk together 3 tbsp olive oil, 1 tbsp vinegar, 1 tsp Dijon mustard, 1 tsp maple syrup, salt, and pepper.

5. Assemble the Salad:

   • In a large bowl, toss the arugula with half the dressing.

   • Top with roasted pumpkin, beets, crumbled feta, and toasted seeds.

   • Drizzle with remaining dressing and serve immediately.

Serving Suggestions:

• Add pomegranate seeds or dried cranberries for extra sweetness.

• Swap feta for goat cheese or vegan cheese if preferred.

• Great with grilled chicken or salmon for a heartier meal.

Enjoy this colorful, nutrient-packed salad! 🌿🎃