Roasted Pumpkin and Beetroot Salad

This vibrant salad combines sweet roasted pumpkin and earthy beetroot with creamy feta, crunchy seeds, and a tangy maple Dijon vinaigrette. It's a perfect side dish or light meal full of flavor and texture.

Ingredients

For the Salad:

- 2 cups pumpkin (butternut squash or kabocha), peeled and cubed

- 2 medium beets, peeled and cut into wedges

- 2 tablespoons olive oil

- Salt and black pepper, to taste

- 1/2 cup crumbled feta cheese (or goat cheese)

- 2 tablespoons pine nuts

- 2 tablespoons pumpkin seeds

- 3 cups arugula (or baby spinach, mixed greens, or salad sprouts)