Roasted Pumpkin and Beetroot Salad

mapleandmango.com

Donna

subheading: FOR THE SALAD:

2 pounds (900 grams) pumpkin/squash, peeled and cut into cubes (recommended varieties: Kent/Jap/kabocha or butternut)

4 medium sized beetroot (beets), peeled and cubed

2 tablespoons olive oil

1 teaspoon salt (fine Himalayan or sea salt)

freshly ground black pepper, to taste

½ cup diced or crumbled feta cheese

¼ cup toasted pine nuts

¼ cup pepitas (pumpkin seeds)

1 large handful baby arugula (rocket) or salad sprouts

subheading: FOR THE DRESSING:

2 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar or balsamic vinegar

1 tablespoon maple syrup

1 teaspoon Dijon mustard

salt and freshly ground pepper, to taste

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