#### Key Ingredients
* **Pumpkin or butternut squash:** Roasted until golden and tender.
* **Beetroot:** Earthy and sweet, roasted for a rich texture and flavor.
* **Mixed greens or arugula:** For a fresh, peppery base.
* **Goat cheese or feta:** Adds creaminess and a tangy contrast.
* **Nuts or seeds (like walnuts or pumpkin seeds):** For crunch and extra nutrition.
* **Balsamic or honey mustard vinaigrette:** A sweet-savory dressing to bring it all together.
#### How to Make Roasted Pumpkin and Beetroot Salad
1. **Peel and cube the pumpkin and beetroot**, then toss in olive oil, salt, and pepper.
2. **Roast in a preheated oven** at 400°F (200°C) for 25–35 minutes, or until caramelized and tender.
3. **Let cool slightly**, then arrange over a bed of fresh greens.
4. **Top with cheese, nuts, and dressing**, and gently toss or layer as desired.
5. **Serve warm or cold**, depending on your preference.
#### Optional Add-Ins
* **Quinoa or couscous** to make it a full meal
* **Sliced red onions or pomegranate seeds** for added flavor and color
* **A drizzle of tahini or yogurt sauce** for extra creaminess
#### Final Thoughts
**Roasted Pumpkin and Beetroot Salad** is a celebration of simple ingredients brought to life through roasting and thoughtful pairings. It’s as much a feast for the eyes as it is for the taste buds — warm, colorful, and packed with goodness. Whether served as a hearty lunch, a festive side, or a light dinner, this salad will quickly become a seasonal favorite in your kitchen.
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Would you like a printable recipe with exact measurements and roasting tips included?
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