Description
A vibrant and nutritious salad featuring sweet roasted pumpkin and earthy beetroot, tossed with fresh greens and a tangy vinaigrette.
Ingredients
Scale
For the Crust:
- 2 cups pumpkin, peeled and cubed
- 2 medium beetroots, peeled and cubed
- 4 cups mixed salad greens
- 1/4 cup crumbled feta cheese
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp dried thyme
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss pumpkin and beetroot cubes with 1 tbsp olive oil, thyme, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
- Whisk remaining olive oil, balsamic vinegar, and honey to make the dressing. Arrange greens on plates, top with roasted vegetables, feta, and drizzle with dressing.
Notes
You can customize the seasonings to taste.