Description

A vibrant and hearty salad featuring sweet roasted pumpkin and earthy beetroot, topped with creamy goat cheese, crunchy walnuts, and a drizzle of balsamic vinaigrette. Perfect for a fall or winter meal.

Ingredients

500g pumpkin, peeled and cut into 1-inch cubes
2 medium beetroots, peeled and cut into 1-inch cubes
2 tablespoons olive oil
Salt and pepper to taste
100g goat cheese, crumbled
50g walnuts, roughly chopped
4 cups mixed salad greens (arugula, spinach, or baby kale)
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss pumpkin and beetroot cubes with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
Roast for 25-30 minutes, or until vegetables are tender and slightly caramelized, stirring halfway through. Remove from oven and let cool slightly.
In a small bowl, whisk together balsamic vinegar, extra-virgin olive oil, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
In a large salad bowl, combine mixed greens, roasted pumpkin, and beetroot. Drizzle with vinaigrette and toss gently.
Top with crumbled goat cheese and chopped walnuts. Serve immediately.

Notes

You can customize the seasonings to taste. For added crunch, toast the walnuts in a dry skillet for 2-3 minutes before adding. If you prefer a warmer salad, serve the roasted vegetables slightly warm over the greens.

Prep Time: 15 minutes
Cook Time: 30 minutes
Method: Salad
Cuisine: American