Pumpkin and Beet Salad with Hazelnuts and Feta | Just A Pinch Recipes

Ingredients

• 1 pound(s) peeled and diced pumpkin or butternut squash
• 3 tablespoon(s) olive oil
• 1 tablespoon(s) balsamic vinegar
• 1 tablespoon(s) red wine vinegar
• 1 tablespoon(s) honey or sugar-free honey (maltitol)
• - salt and black pepper
• 16 ounce(s) can whole baby beets
• 2 ounce(s) crumbled feta cheese
• 1/4 cup(s) chopped roasted hazelnuts
• 2-1/2 ounce(s) baby kale leaves
• 2-1/2 ounce(s) baby spinach leaves