Roasted Pumpkin, Beet, and Carrot Salad with Feta

• 12 oz Pumpkin

  peeled, seeded and cut into 1-inch cubes

• 8 oz Beetroot

  peeled and cut into 1-inch wedges

• 8 oz Carrots

  peeled and cut into 1-inch pieces

• 2 tbsp olive oil

• 1 tsp dried thyme

• 0.25 tsp Salt

• 0.125 tsp Black pepper

• 4 oz Arugula

• 3 oz feta cheese

  crumbled

• 2 oz green olives

  pitted and halved

• 2 tbsp balsamic glaze

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1. 1

   Heat the oven to 425°F. Line a rimmed baking sheet with parchment.

2. 2

   Toss the pumpkin, beetroot and carrots with olive oil, thyme, salt and pepper. Arrange in a single layer, keeping the beets slightly separated to limit color transfer.

3. 3

   Roast for 30 to 40 minutes, turning once, until browned and fork-tender. Cool for 5 minutes.

4. 4

   Arrange the arugula on a platter and top with the warm vegetables, feta and olives. Drizzle with balsamic glaze and serve.

Estimated values; actuals vary by ingredients and portions.