Pumpkin & Beet Salad

Calories per serving: 158

Macronutrient breakdown:  Protein: 6% | Fat: 70% | Carb: 24%

Nutrients, Serving

Protein: 3 g
Fat: 13 g
Carbs: 10 g
Fiber: 3 g
Sodium: 202 mg
Sat. Fat: 2 g

Ingredients: (Serves 4)

• 1 cup pumpkin (peeled, cubed into 1" pieces)
• 2 cups fresh beets (peeled, cubed into 1" pieces)
• 1/4 cup pine nuts
• 2 cups arugula
• 1/4 cup Balsamic vinegar
• 2 tbsp. olive oil
• 1/2 tsp. garlic salt

Directions:

1. Preheat oven to 400 degrees F.
2. In a large mixing bowl, combine the raw pumpkin, beets, garlic salt, and olive oil and toss until evening coated.
3. Pour mixture on a baking sheet and spread out to a single layer.
4. Bake for about 20 minutes or until the pieces are tender with a fork.
5. Remove from oven, combine with the arugula in a large mixing bowl.
6. Drizzle with Balsamic vinegar and toss. Top with pine nuts.