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For the dressing:
3 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
¼ cup olive oil
Salt and pepper to taste
Preparation Steps:
Roast the Vegetables:
Preheat your oven to 400°F (200°C).
Toss the diced beets and pumpkin with olive oil, salt, and pepper.
Spread them out on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
Prepare the Dressing:
In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper until emulsified.
Assemble the Salad:
In a large salad bowl, place the mixed greens.
Add the roasted beets and pumpkin on top.
Sprinkle crumbled feta cheese and toasted pecans over the vegetables.
Dress and Serve:
Drizzle the dressing over the salad just before serving and toss gently to combine everything evenly.
Conclusion:
This beet and pumpkin salad is a flavorful and nourishing addition to any meal. Its combination of sweet roasted vegetables with the tangy dressing and creamy feta is sure to delight your taste buds. Perfect for a family dinner or as a special side dish when entertaining, this salad proves that nutritious can also be delicious. Give it a try and enjoy the burst of flavors in every bite!
