Wash the pumpkin, quarter, core and cut into 5 cm wide strips.

Wash beetroot, peel, halve and cut into small pieces.

Peel the onion and dice finely.

Fry the pumpkin for about 8 minutes in 2 tablespoons of olive oil, after 4 minutes add the onion cubes, season with salt and pepper, remove.

Fry the beetroot for 10 - 12 minutes in another 2 tablespoons of oil, season with salt and pepper.

Place the vegetables in a bowl each.

Rub some lemon zest, squeeze the juice of the lemon and orange, mix with the mustard, honey, balsamic vinegar, remaining oil, salt, pepper and pour over the vegetables.

Approx. Marinate for 2 hours.

Toast the pine nuts in a pan until golden brown.

Wash the salad, spin dry, serve with the pumpkin - beetroot - salad, sprinkle with crumbled goat cheese, pomegranate seeds and roasted pine nuts and serve