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Preheat Oven: Preheat your oven to 400°F (200°C).
Roast Vegetables: Toss the pumpkin cubes and beet wedges with olive oil, salt, and black pepper. Spread on a baking sheet in a single layer. Roast for 30-35 minutes until tender and caramelized, turning halfway through.
Toast Seeds: While veggies roast, lightly toast pine nuts and pepitas in a dry skillet over medium heat until fragrant and golden, about 3-4 minutes. Set aside.
Prepare Greens: Place arugula or your choice of greens in a large salad bowl.
Assemble Salad: Add the roasted pumpkin and beetroot on top of the greens. Sprinkle with crumbled feta cheese and toasted seeds.
Dress & Toss: Drizzle with your favorite dressing (maple Dijon vinaigrette recommended) and toss gently to combine. Serve immediately.
Serving & Storage Tips
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