1. Preheat the oven to 400°F (200°C). Wrap whole beets individually in foil or place them in a covered baking dish with a splash of water. Roast for 35–45 minutes, or until a fork slips easily into the center. Cool, peel, and cut into bite-sized cubes, then chill until ready to use.

2. Reduce the oven temperature to 350°F (175°C). Spread the walnuts and pumpkin seeds on a baking sheet and toast for 6–8 minutes, stirring once, until lightly golden and fragrant. Let cool completely, then roughly chop the walnuts.

3. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, salt, pepper, and orange zest (if using) until smooth and emulsified. Taste and adjust seasoning as needed.

4. Add the chopped romaine, mixed baby greens, and arugula to a large salad bowl or serving platter. Pat the mozzarella balls dry with a paper towel so they stay creamy, not watery.

5. Scatter the roasted beet cubes over the greens, then tuck the mozzarella balls throughout the salad. Sprinkle the pomegranate arils evenly over the top.

6. Finish with the toasted walnuts and pumpkin seeds. Just before serving, drizzle the balsamic maple dressing over the salad and toss gently to coat, or serve the dressing on the side for guests to add to their plates.