![Pumpkin & Beet Salad Thumbnail](/sites/default/files/styles/recipe_node_image/public/2017-11/IMG_15631.jpg?itok=r9zmc6zw)
Pumpkin & Beet Salad
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:
- Preheat oven to 400 degrees F.
- In a large mixing bowl, combine the raw pumpkin, beets, garlic salt, and olive oil and toss until evening coated.
- Pour mixture on a baking sheet and spread out to a single layer.
- Bake for about 20 minutes or until the pieces are tender with a fork.
- Remove from oven, combine with the arugula in a large mixing bowl.
- Drizzle with Balsamic vinegar and toss. Top with pine nuts.