🔥 Instructions
1. Roast the vegetables:
Preheat oven to 400°F (200°C).
Toss pumpkin and beet wedges with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and slightly caramelized.
2. Toast the seeds:
In a dry skillet over medium heat, lightly toast the pine nuts and pumpkin seeds for 2–3 minutes until golden and fragrant. Set aside.
3. Make the vinaigrette:
Whisk together olive oil, vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl or shake in a jar.
4. Assemble the salad:
In a large bowl or on a platter, arrange the arugula or greens.
Top with roasted pumpkin and beetroot, crumbled feta, toasted nuts and seeds.
5. Dress & serve:
Drizzle with vinaigrette just before serving. Toss gently or leave layered for presentation.
🥗 Why You’ll Love This Recipe
- Packed with fiber, antioxidants, and healthy fats
- Naturally gluten-free and vegetarian
- Gorgeous for holiday tables or meal prep
- Balanced in flavor and easy to customize
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