Description
A vibrant and nutritious salad featuring sweet roasted pumpkin and earthy beetroot, tossed with fresh greens, tangy lemon-honey dressing, creamy feta, and crunchy toasted nuts. This easy-to-make dish is perfect for a light lunch or a colorful side at dinner.
Ingredients
Scale
Vegetables
- 3 cups pumpkin, peeled and cubed
- 2 medium beetroots, peeled and cubed
Seasonings & Dressing
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme or rosemary
- 1 tablespoon lemon juice
- 1 teaspoon honey
Salad Components
- 3 cups mixed salad greens (arugula or spinach)
- 1/3 cup crumbled feta cheese
- 1/4 cup toasted walnuts or pumpkin seeds
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even roasting.
- Prepare the vegetables: In a bowl, toss the cubed pumpkin and beetroot with olive oil, salt, black pepper, ground cumin, and dried thyme or rosemary to coat them evenly with the seasonings.
- Arrange for roasting: Spread the seasoned pumpkin and beetroot cubes evenly on the prepared baking sheet in a single layer to ensure they roast evenly and caramelize properly.
- Roast the vegetables: Roast in the preheated oven for 30 to 35 minutes, turning the vegetables halfway through cooking, until they are tender and lightly caramelized on the edges.
- Cool slightly: Once roasted, remove the vegetables from the oven and let them cool for a few minutes to allow the flavors to settle and to prevent wilting the salad greens.
- Prepare the salad greens: In a large bowl, toss the mixed salad greens with fresh lemon juice and honey, giving them a light and tangy dressing.
- Assemble the salad: Top the dressed salad greens with the roasted pumpkin and beetroot, then sprinkle with crumbled feta cheese and toasted walnuts or pumpkin seeds for texture and flavor contrast.
- Serve: Serve the salad warm or at room temperature as a delicious and healthy meal or side dish.
Notes
- You can substitute dried thyme with rosemary according to your preference.
- To make this dish vegan, omit the feta or use a plant-based cheese alternative.
- To enhance the crunch, toast the nuts or seeds lightly in a dry pan over medium heat before adding to the salad.
- The salad is best served fresh but can be refrigerated for up to one day; allow to come to room temperature before serving.
- Adjust seasoning and lemon-honey dressing to taste depending on sweetness of pumpkin and beetroot.
