Description

This Roasted Pumpkin and Beetroot Salad is a vibrant and nutritious dish perfect for a light lunch or a festive side. Roasting the pumpkin and beetroot enhances their natural sweetness and adds a delightful caramelized flavor. Combined with fresh salad greens, tangy crumbled feta, and crunchy toasted walnuts or pumpkin seeds, this salad is both delicious and satisfying. The dressing made with lemon juice and honey provides a bright and subtly sweet finishing touch that balances the earthy flavors.

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 Base

3 cups mixed salad greens (arugula or spinach)

Toppings and Dressing

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 for easy cleanup and to prevent sticking.
Season Vegetables: In a large bowl, toss the peeled and cubed pumpkin and beetroot with olive oil, salt, black pepper, ground cumin, and dried thyme or rosemary until evenly coated.
Arrange on Baking Sheet: Spread the seasoned pumpkin and beetroot cubes evenly on the prepared baking sheet in a single layer to ensure even roasting.
Roast Vegetables: Place the baking sheet in the oven and roast for 30 to 35 minutes. Turn the vegetables halfway through the cooking time to promote even caramelization and tenderness.
Cool Roasted Vegetables: Once tender and lightly caramelized, remove the vegetables from the oven and allow them to cool slightly so they are warm but not hot when added to the salad.
Prepare Salad Greens: In a large salad bowl, toss the mixed greens with lemon juice and honey gently to dress the leaves with a bright, slightly sweet flavor.
Assemble Salad: Top the dressed salad greens with the warm roasted pumpkin and beetroot cubes, then sprinkle with crumbled feta cheese and toasted walnuts or pumpkin seeds for texture and flavor contrast.
Serve: Serve the salad immediately while the roasted vegetables are still warm or at room temperature for a delightful combination of flavors and textures.

Notes

You can substitute the dried thyme or rosemary with fresh herbs if preferred; just add them after roasting to preserve their flavor.
For a vegan version, omit the feta cheese or replace it with a plant-based cheese alternative.
To toast walnuts or pumpkin seeds, spread them on a dry skillet over medium heat and stir frequently for 3-5 minutes until fragrant and lightly browned.
This salad can be served warm or chilled; refrigerate leftovers and consume within two days for optimal freshness.
Adjust the seasoning to your taste, especially the salt and honey, to balance the flavors according to your preference.