Autumn Seasonal 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 the vegetables to coat them evenly.

Roast in the preheated oven for 25-30 minutes or until they are tender and slightly caramelized. Turn the vegetables halfway through for even cooking. Remove from the oven and allow them to cool slightly.

Toast the Walnuts

While the vegetables are roasting, heat a frying pan over low to medium heat. Drizzle with extra virgin olive oil, then add the walnuts. Toast them until golden and fragrant, adding a pinch of sea salt for extra flavor. Keep an eye on them to prevent burning. Once done, 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. Mix until well combined. Taste the dressing 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. Finally, sprinkle the crumbled feta cheese on top.

Serve

Serve the salad at room temperature for the best flavors. It can function as a hearty side dish or a satisfying main course. The feta and walnuts provide a complete source of protein. If you prefer, feel free to add some grilled chicken.

Enhance Your Autumn Salad

For an extra touch, roast the pumpkin and beetroot with fresh herbs like rosemary or thyme. This adds another layer of flavor and enhances the dish's overall aroma.

Customize Your Greens

Feel free to swap out the greens based on what’s available in your kitchen. Mixed salad leaves also work beautifully in this recipe.

Vegan Alternatives

If you’re aiming to make this salad vegan, simply omit the feta or substitute it with a vegan cheese alternative. Don’t forget to ensure you use maple syrup in the dressing instead of honey.

Conclusion

I hope you enjoy the rich, earthy flavors of autumn with this nourishing pumpkin and beetroot salad. Its combination of sweet roasted vegetables, salty feta, crunchy walnuts, and a tangy dressing is not only simple but incredibly tasty.

For more seasonal inspirations, check out my other recipes.

See you in the next post,

Chloe x