Description

This Roasted Pumpkin and Beetroot Salad is a vibrant, nutrient-packed dish perfect for a healthy meal or side. Featuring tender roasted pumpkin and beets caramelized to perfection, combined with fresh salad greens, tangy feta cheese, and crunchy toasted nuts or seeds, it offers a delightful balance of flavors and textures. Easy to prepare and full of autumnal goodness, this salad is sure to become a favorite for any season.

Ingredients

Scale

Roasted Vegetables

3 cups pumpkin, peeled and cubed
2 medium beetroots, peeled and cubed
2 tablespoons olive oil
Salt and black pepper, to taste
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme or rosemary

Salad

3 cups mixed salad greens (arugula or spinach)
1/3 cup crumbled feta cheese
1/4 cup toasted walnuts or pumpkin seeds
1 tablespoon lemon juice
1 teaspoon honey

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
Toss Vegetables: Combine the peeled and cubed pumpkin and beetroot with olive oil, salt, black pepper, ground cumin, and your choice of dried thyme or rosemary, ensuring all pieces are evenly coated.
Arrange for Roasting: Spread the seasoned vegetable cubes evenly on the prepared baking sheet in a single layer to ensure uniform cooking and caramelization.
Roast: Place the baking sheet in the oven and roast the vegetables for 30 to 35 minutes, turning them halfway through to develop a tender texture and a lightly caramelized finish.
Cool Vegetables: Remove the roasted pumpkin and beetroot from the oven and allow them to cool slightly to bring out their flavors without being too hot for the salad.
Prepare Salad Greens: In a large bowl, toss the mixed salad greens with fresh lemon juice and honey to create a light, tangy dressing that complements the roasted vegetables.
Assemble the Salad: Top the dressed greens with the warm roasted pumpkin and beetroot, sprinkle with crumbled feta cheese, and scatter toasted walnuts or pumpkin seeds over the top for crunch.
Serve: Enjoy the salad warm or at room temperature for the best flavor and texture experience.

Notes

You can substitute walnuts with other nuts like pecans or use your favorite seeds.
For a vegan option, omit the feta cheese or use a plant-based alternative.
If you prefer a stronger herb flavor, add fresh thyme or rosemary instead of dried.
Adjust honey quantity to your preferred sweetness level.
This salad is perfect for meal prep and tastes great the next day.