I love fall. We’re only one day in, but I am so excited that fall fruits and vegetables are making their way to farmers markets and grocery stores. I planted some (read: a ton) of pumpkins this summer, and I’m going to have to get very creative with the dozens I’ll be harvesting this October—starting with this recipe right here.

Salad

1 sm pumpkingrapeseed oil4–5 lg beets (with green tops)1 tsp cumin1 c cooked quinoa1 lg bunch arugula, chopped

Dressing

1 c chopped carrots1/4 c peeled and chopped ginger1 garlic clove, sliced2 sm shallots, sliced1 Tbsp tamari (or low sodium soy sauce)1 Tbsp sesame oil1 Tbsp honey1 tsp Dijon mustard2 Tbsp rice vinegar1/4 c grapeseed oil2–3 Tbsp water

  1. Heat oven to 350ºF.2. Slice the pumpkin in half. Using a spoon, scoop out the seeds and pulp. Spread the pumpkin seeds on a parchment lined baking sheet and remove any excess pulp. Drizzle with oil and cumin and season with salt and pepper. Toss to combine. Bake until seeds begin to brown, 20 to 25 minutes.3. Meanwhile, slice pumpkin into small wedges and place on a parchment lined baking sheet. Brush the wedges with a small amount of oil and season with salt and pepper.4. Remove leaves from beets and set aside. Peel and slice the beets into square chunks or thin wedges. Place sliced beets on a separate parchment lined baking sheet, brush with oil, and season with salt and pepper.5. When seeds are cooked, remove from oven and set aside to cool. Increase oven temperature to 400ºF. Place the pumpkin and the beets in the oven and bake until tender, 40 to 45 minutes.6. Meanwhile, make dressing: Place carrots in a food processor and pulse until shredded. Add ginger, garlic, shallots, tamari (or soy sauce), sesame oil, mustard, honey, and vinegar. Pulse until combined, then slowly add in oil until dressing is fully emulsified. Add water to thin dressing to desired consistency.7. When pumpkin and beets are cooked, remove from oven and let cool before assembling the salad.8. Pour dressing over quinoa a stir to combine. Roughly chop beet greens (stems removed) and add them to quinoa along with arugula. Top with the beets, pumpkin seeds, and a couple of wedges of the sliced pumpkin. Drizzle additional dressing on top and serve. Serves: 4-6 NUTRITION (per serving) 340 calories, 8 g protein, 31 g carb (5 g fiber), 13 g sugars, 23 g fat (3 g sat fat), 260 mg sodium Like what you just read? You’ll love our magazine! Go here to subscribe. Don’t miss a thing by downloading Apple News here and following Prevention. Oh, and we’re on Instagram too.