Pumpkin and Beetroot Salad with Feta, Toasted Walnuts, and Dark Leafy Greens

Seasonal cooking at its finest using local produce, my Autumn go-to warming salad.

Ingredients

- Salad:

- 1 small pumpkin, peeled, deseeded, and cut into bite-size pieces

- 3 medium beetroots, peeled and cut into bite-size pieces

- A big serve of dark leafy greens (e.g., kale, spinach, or arugula)

- 1/2 cup walnuts, roughly chopped

- 150g feta cheese, crumbled

- Olive oil, for roasting

- Salt and pepper, to taste

Dressing:

- 3 tablespoons olive oil

- 1 tablespoon balsamic vinegar

- 1 teaspoon Dijon mustard

- 1 teaspoon honey (or maple syrup for vegan option)

Instructions:

Preheat the Oven & Prepare Vegetables:

Preheat the oven to 200°C (390°F). Place the pumpkin and beetroot pieces on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.

Roast in the preheated oven for 25-30 minutes or until tender and slightly caramelised, turning halfway through. Remove from the oven and allow to cool slightly.

Toast the Walnuts:

While the vegetables are roasting, Heat a frying pan on a low-medium heat and drizzle with extra virgin olive oil add the walnuts to the tray and toast, until golden and fragrant you can also add some sea salt for taste.

Keep an eye on them to prevent burning.

Remove from the pan and set aside.

Prepare the Dressing:

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined. Taste and adjust the seasoning as needed.

Assemble the Salad:

In a large serving bowl, combine the roasted pumpkin and beetroot, dark leafy greens, and toasted walnuts.

Drizzle with the prepared dressing and gently toss to combine everything nicely.

Lastly, sprinkle the crumbled feta cheese over the top.

 Serve

   Serve the salad at room temperature for the best flavors. It makes a hearty side dish or a satisfying main course. The Feta and walnuts provide a complete serve of protein, but you could always add some grilled chicken if you prefer.

For an extra touch, you can roast the pumpkin and beetroot with some fresh rosemary or thyme.

Feel free to swap out the greens based on what’s available: mixed salad leaves also work well in this recipe.

If you’re looking to make this salad vegan, omit the feta or use a vegan cheese alternative, and ensure you use maple syrup in the dressing.

I hope you Enjoy the rich, earthy flavours of autumn with this seasonal nourishing pumpkin and beetroot salad.

Its combination of sweet roasted vegetables, salty feta, crunch walnuts, and a tangy dressing is so simple but so tasty.

See you in the next post,

Chloe x