- Mixed greens
- Raw walnuts
- Slices of roasted pumpkin
- Slices of roasted beets
- Feta cheese (optional, pictured below)
For the dressing:
- 1 Tbsp Dijon mustard
- 2 Tbsp apple cider vinegar
- 6 Tbsp cold pressed olive oil
This is a simple and hearty salad. The trick here is to roast the vegetables on Sunday night – so that you can store the roasted veggies in the refrigerator and use as a topping on salads during the week. This is a time saving tip that has still allowed me to put together easy packed lunches or a quick and healthy dinner.
The walnuts pack a nutritional punch – as a good source of protein, potassium, and fat – the walnuts will keep you feeling full and help make this salad into a meal. Walnuts are also a nice source of vitamin B-6, iron, and magnesium. The pumpkin is an amazing source of vitamin A and also has a fair share of potassium. Beets are great too, my earlier blog post talks all about them. Top this salad with the dressing suggested above and enjoy. For a non-vegan version of the salad, add some feta cheese.