Ingredients
Scale
- 2 cups pumpkin (butternut squash or kabocha), peeled and cubed
- 2 medium beets, peeled and cut into wedges
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 4 ounces feta cheese, crumbled
- 1/4 cup pumpkin seeds
- 2 cups mixed greens (such as arugula, spinach, or kale)
- For the Maple Dijon Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cubed pumpkin and beet wedges with 2 tablespoons of olive oil, salt, and black pepper until evenly coated.
- Spread the pumpkin and beets on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- While the vegetables are roasting, prepare the vinaigrette. In a small bowl, whisk together 3 tablespoons of olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until well combined.
- Once the pumpkin and beets are done roasting, remove them from the oven and let them cool slightly.
- In a large serving bowl, combine the mixed greens, roasted pumpkin, and beets. Drizzle with the maple Dijon vinaigrette and toss gently to combine.
- Top the salad with crumbled feta cheese and pumpkin seeds before serving.
Notes
- For added crunch, consider adding sliced almonds or walnuts to the salad.
- Substitute the feta cheese with goat cheese or a dairy-free alternative for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg