Greek Autumn Salad with Roasted Vegetables

Instructions

1. 1
   Preheat oven to 200°C (400°F).
2. 2
   Toss cubed pumpkin and beetroot with 2 tablespoons olive oil, salt, and pepper.
3. 3
   Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
4. 4
   Meanwhile, whisk together lemon juice, extra virgin olive oil, and Dijon mustard for the vinaigrette.
5. 5
   Arrange mixed greens on plates and top with roasted vegetables.
6. 6
   Add crumbled feta cheese and walnuts.
7. 7
   Drizzle with the lemon vinaigrette and serve immediately.