1. If using raw beets, wrap them individually in foil and roast at 400°F (200°C) for 45–60 minutes, depending on their size, until fork-tender. Let them cool enough to handle, then peel and slice them into wedges or rounds.

2. Place the walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let them cool before roughly chopping if needed.

3. Peel the oranges and carefully separate them into segments. Remove any seeds and excess white pith for a cleaner texture in the finished salad.

4. Slice the avocados shortly before assembling the salad. Drizzle them lightly with fresh lemon juice to help maintain their fresh colour and add a subtle citrus flavour.

5. In a small bowl or jar, whisk together the extra-virgin olive oil, orange juice, lemon juice, honey, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and emulsified.

6. Arrange the mixed greens or baby spinach on a large serving platter, or divide them among four individual plates. Add the roasted beets, orange segments, avocado slices, and thinly sliced red onion.

7. Sprinkle the toasted walnuts and pumpkin seeds evenly over the salad, distributing them across the top so every serving gets plenty of crunch.

8. Drizzle the citrus dressing over the salad just before serving. Start with a moderate amount and add more according to taste.

9. Finish with fresh chopped parsley, orange zest, and fresh mint leaves. If desired, scatter pomegranate seeds over the top for extra colour and a sweet-tart flavour.

10. Serve immediately while the greens are crisp, the avocado is creamy, and the citrus is fresh and juicy. For a more substantial dinner, add grilled chicken, salmon, chickpeas, or cooked quinoa.