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.

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

- Salt and black pepper, to taste

- 1/2 cup crumbled feta cheese (or goat cheese)

- 2 tablespoons pine nuts

- 2 tablespoons pepitas (pumpkin seeds)

- 3 cups arugula (or baby spinach, mixed greens, or salad sprouts)

For the Maple Dijon Vinaigrette:

- 3 tablespoons extra virgin olive oil

- 1 tablespoon apple cider vinegar (or balsamic vinegar)

- 1 tablespoon maple syrup

- 1 teaspoon Dijon mustard

- Salt and black pepper, to taste

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Place the pumpkin and beetroot on the baking sheet. Drizzle with olive oil, season with salt and black pepper, and toss to coat.

3. Roast for 30 to 35 minutes, turning halfway through, until the pumpkin is golden and the beetroot is tender. Remove from the oven and let cool slightly.

4. While the vegetables roast, toast the pine nuts in a dry pan over medium heat for 2 to 3 minutes until golden and fragrant. Set aside.

5. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper to make the vinaigrette.

6. In a large bowl, toss the arugula with half of the dressing. Add the roasted vegetables, crumbled feta, pine nuts, and pepitas. Drizzle with the remaining dressing.

7. Serve immediately as a side dish or a light main course.

Cooking Times

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 4