Roasted Pumpkin & Beetroot Salad

I still remember the first time I served this—it was autumn, the air was crisp, and the table was full of color.
Everyone raved about the creamy feta, the sweet roasted pumpkin, the earthy beetroot, and that maple vinaigrette that tied it all together.
It’s more than a salad—it’s a seasonal showstopper you’ll want to make again and again.

This roasted pumpkin and beetroot salad is a vibrant, nutrient-packed dish perfect as a wholesome side or a satisfying vegetarian main. With layers of flavor and texture—sweet, tangy, earthy, and creamy—it’s a crowd-pleaser every time.

---

🛒 Ingredients

For the Salad:

• 2 cups pumpkin (butternut squash or kabocha), peeled and cubed
• 2 medium beets, peeled and cut into wedges
• 2 tbsp olive oil
• Salt and black pepper, to taste
• ½ cup crumbled feta cheese (or goat cheese)
• 2 tbsp pine nuts
• 2 tbsp pumpkin seeds (pepitas)
• 3 cups arugula (or baby spinach, mixed greens, or sprouts)

For the Maple Dijon Vinaigrette:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar (or balsamic)
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Step-by-Step Instructions . . .

For Instructions And Complete Cooking Steps Please Head On Over To Next Page Or Open button (>)