Roasted Beet & Pumpkin Salad
Savor the flavor of the season with this gorgeous and delicious salad. Perfect as a side dish for any holiday occasion, it's loaded with fiber, and vitamins and minerals from pumpkin and beets!
Ingredients
- 1 small pie pumpkin for roasting
- 1 package Love Beets organic cooked beets
- 2 cups arugula or kale
- 1/4 cup crumbled feta cheese
- 1/4 cup pumpkin seeds
- 1 tbsp. olive oil
- 1/4 cup pomegranate arils
Instructions
- Pre-heat oven to 350 degrees F.
- Cut the pumpkin accordingly (watch Maggie's video linked above!)
- Remove Love Beets beets from packaging and quarter.
- Place pumpkin and beets on a parchment lined baking seed. Sprinkle with a little salt and pepper.
- Roast for 15 minutes. Meanwhile, toss pumpkin seeds with olive oil.
- Remove pumpkin and beets from oven, flip, and add pumpkin seeds to baking sheet.
- Bake for an additional 10 minutes.
- Remove from oven and place on top of bed of arugula.
- Add feta cheese, pomegranate arils, on top.
- Drizzle with a little olive oil and balsamic if desired!