(Family Features) This Lemony Grape and Beet Salad is a vibrant mix of sweet roasted beets, juicy red grapes, and peppery arugula, all tossed in a zesty lemon-honey dressing. Finished with crunchy pumpkin seeds and scallions, it’s a fresh, feel-good dish perfect for picnics, potlucks, or any table that craves a little color.

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Lemony California Grape and Beet Salad

Servings: 6

• 1/4 cup, plus 1 tablespoon, extra-virgin olive oil, divided
• 3 tablespoons lemon juice
• 1 tablespoon honey
• 2 cups peeled and sliced (1/8-inch thick) raw red and yellow beets, cut into small half-moons or triangles
• 1/2 teaspoon sea salt
• 3 cups halved red Grapes from California
• 1/2 cup roasted salted pumpkin seeds
• 2 green onions, thinly sliced
• 4 cups (3 ounces) baby arugula
• freshly ground pepper, to taste

Heat oven to 400°F and line baking sheet with parchment paper. In a large bowl, whisk 1/4 cup olive oil, lemon juice, and honey; set aside.

Place sliced beets on the prepared baking sheet and drizzle with remaining oil.  Add salt and toss well to coat. Spread in a single layer and bake 25 minutes, or until tender; let cool.

Add grapes and pumpkin seeds to the bowl with dressing and toss well to coat.  Add cooled beets, green onions, and arugula. Toss lightly; season with pepper, to taste.