PUMPKIN AND BEET SALAD WITH HAZELNUTS AND FETA

Pumpkin and Beet Salad with Hazelnuts and Feta image

Provided by Sue L @suelovesrecipes

Number Of Ingredients 11

1 pound(s) peeled and diced pumpkin or butternut squash
3 tablespoon(s) olive oil
1 tablespoon(s) balsamic vinegar
1 tablespoon(s) red wine vinegar
1 tablespoon(s) honey or sugar-free honey (maltitol)
- salt and black pepper
16 ounce(s) can whole baby beets
2 ounce(s) crumbled feta cheese
1/4 cup(s) chopped roasted hazelnuts
2-1/2 ounce(s) baby kale leaves
2-1/2 ounce(s) baby spinach leaves

Steps:

Preheat oven to 400F.
Toss cubes of pumpkin or butternut squash with one tablespoon of the olive oil, saving the rest for the dressing. Spread on nonstick foil on a baking sheet in a single layer.
Roast pumpkin for 30 minutes, give it a stir, and roast for 10 minutes more.
Meanwhile, drain beets and rinse well, then drain again. Dice the beets about the same size as the pumpkin if you can.
Whisk together the remaining olive oil, balsamic vinegar red wine vinegar, and honey. Toss baby greens with the dressing and arrange on salad plates with pumpkin, beets, feta, and chopped toasted hazelnuts. Season with salt and pepper.