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–+ servings
Roasted Pumpkin and Beetroot Salad

Roasted Pumpkin and Beetroot Salad

A vibrant and nutritious Roasted Pumpkin and Beetroot Salad that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Salad
Cuisine Vegetarian
Servings 4 servings
Calories 350 kcal

Equipment

  • Baking Sheet
  • parchment paper
  • small bowl
  • jar

Ingredients
  

For the salad

  • 2 pounds pumpkin/squash, peeled and cut into cubes recommended varieties: Kent/Jap/kabocha or butternut
  • 4 medium beets (beetroot), tops removed and scrubbed clean
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • freshly ground black pepper to taste
  • ½ cup diced or crumbled feta cheese
  • ¼ cup toasted pine nuts link: https://amzn.to/35RMsPg
  • ¼ cup pepitas (pumpkin seeds) link: https://amzn.to/31RNJEM
  • 1–2 large handfuls baby arugula (rocket) or baby spinach or mixed baby greens

For the dressing

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar or balsamic vinegar link: https://amzn.to/37RWqm9
  • 1 tablespoon maple syrup link: https://amzn.to/3mryx98
  • 1 teaspoon Dijon mustard
  • salt and freshly ground pepper to taste

Instructions
 

Instructions

  • Preheat oven to 400F (200C). Line a large baking sheet with parchment paper.
  • Wrap the beets individually in foil and place on the side of the baking sheet. Place the cubed pumpkin on the remainder of the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly.
  • Roast for about 45 minutes to 1 hour (flipping the pumpkin cubes halfway through) or until you can easily poke a knife through the beetroot and the pumpkin is tender on the inside and slightly golden brown on the outside. Remove from oven and carefully open the beetroot foil packages to let steam escape. Set aside to cool.
  • Whisk together all the dressing ingredients in a small bowl or shake together in a jar.
  • Once the beetroot is cool enough to handle, remove the skin. Cut peeled beetroot into cubes or slices.
  • Gently toss together the roasted pumpkin and beetroot with the dressing. Add to a serving bowl or platter and scatter the feta, pine nuts, pepitas and baby arugula over the top.

Notes

The veggies can be roasted ahead of time and stored in the fridge. Add the dressing and assemble when ready to serve. Roast pumpkin and beetroot will be good in the fridge for up to 5 days. Once the salad has been dressed and assembled, it is best served immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 15mgSodium: 300mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 400IUVitamin C: 30mgCalcium: 200mgIron: 2mg
Keyword fall recipes, Healthy Salad, pumpkin recipes, Roasted Pumpkin and Beetroot Salad, Vegetarian Recipes
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