Description
A vibrant and hearty salad that highlights the natural sweetness of oven-roasted pumpkin and earthy beets. This nutrient-dense dish balances the velvety texture of roasted vegetables with the creamy tang of feta cheese and a satisfying crunch from toasted pine nuts and pepitas. Perfect as a festive side dish or a wholesome weeknight meal, it offers a professional-grade presentation with minimal effort. This dish is naturally vegetarian and entirely free from pork or alcohol, ensuring it fits perfectly into any wholesome diet.
Ingredients
2 pounds pumpkin or squash, peeled and cut into 1-inch cubes
4 medium beets, scrubbed and tops removed
1 tablespoon olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup feta cheese, crumbled
1/4 cup pine nuts, toasted
1/4 cup pepitas (pumpkin seeds)
2 large handfuls baby arugula or baby spinach
2 tablespoons extra virgin olive oil for dressing
1 tablespoon balsamic glaze (optional)
Instructions
Preheat your oven to 400°F (200°C).
Place cubed pumpkin and whole beets on a baking sheet, toss with 1 tablespoon of olive oil, salt, and pepper.
Roast for 35-40 minutes or until vegetables are tender and caramelized.
Allow the beets to cool slightly, then peel off the skins and chop into bite-sized pieces.
In a large serving bowl, toss the greens with a drizzle of extra virgin olive oil.
Top the greens with the roasted pumpkin and beetroot.
Sprinkle with crumbled feta, toasted pine nuts, and pepitas.
Finish with a drizzle of balsamic glaze if desired and serve warm or at room temperature.
Notes
You can roast the vegetables ahead of time and store them in the refrigerator for up to 3 days. Toast the pine nuts and pepitas in a dry pan over low heat for 2-3 minutes until golden and fragrant for maximum flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 9g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg