Roasted Pumpkin Feta Salad

🧂 Ingredients

• 2 cups Squash or Pumpkin

  diced
• 2 Medium-sized Beets
• 6 tbsp Olive oil
• 4 tbsp Balsamic Vinegar
• 4 Garlic cloves

  minced
• 2 cups Kale

  finely chopped
• 1/4 cup Feta Cheese

  crumbled
• 2 tbsp Roasted Pine Nuts
• 1 tbsp Fresh Mint
• 1 tbsp Roasted Pumpkin Seeds

Instructions

• 1 Place a rack in the centre of the oven and preheat to 400 degrees.
• 2 Trim the greens, tops and stems from the beets. Wash thoroughly and wrap in
  aluminum foil packages.
• 3 Peel and remove seeds from pumpkin and cut 2 cups into a chunky dice. Toss in 1
  tablespoon of olive oil.
• 4 Place the beet package on the corner of a baking sheet. Then spread out the
  pumpkin chunks on the remainder of the baking sheet ensuring the pieces do not
  touch. This ensures they will caramelize and get crispy.
• 5 Bake beets and pumpkin until they are easily pierced by a fork or knife, 45
  minutes to 1 hour depending on size. After 20 minutes, flip pumpkin chunks so
  they bake evenly on both sides.
• 6 Meanwhile, in a large bowl, combine minced garlic, oil, vinegar and sprinkle
  with salt and pepper to taste.
• 7 Remove roasted beets and pumpkin from oven and carefully open foil packages to
  let steam escape. Let cool at least 30 minutes.
• 8 Unwrap roasted beets and use a peeler to remove tough skin. Dice beets into
  bite-size pieces. Add to bowl with garlic mixture, mix well and let marinate in
  the refrigerator for 1 hour.
• 9 Moments before you're ready to serve get a large salad bowl and spread out
  chopped kale. Decorate with warm roasted pumpkin and marinated beets. Top with
  crumbled feta, pine nuts, roasted pumpkin seeds and fresh mint.
• 10 Drizzle salad with balsamic vinaigrette and serve warm or cold.

Nutrition Info