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    Home > Salads

    Roasted Pumpkin and Beetroot Salad

    by Vanessa Gilic · Published: Oct 16, 2023 · Updated: Oct 23, 2023
    This post may contain affiliate links. See my disclosure policy.

    Jump to Recipe·Print Recipe

    Looking for a simple yet impressive fall (or winter) salad recipe? This Roasted Pumpkin and Beetroot Salad is sure to hit the spot! A hearty salad with roast pumpkin and beetroot, salty feta, crunchy pine nuts and pepitas, peppery arugula and a delicious maple vinaigrette to bring it all together.

    Roasted pumpkin and beetroot salad in a serving bowl with gold colored serving spoon.

    I was first introduced to the delicious flavor combo of roasted pumpkin and beetroot during our time living in Australia. If you are from the US or Canada (like me) then the word “pumpkin” probably makes you think of a big, orange Halloween pumpkin and you might have absolutely no idea what “beetroot” even is. I know that I was definitely confused by some of the food names in Australia. So let me clear things up before we move on!

    The term “pumpkin” refers to what those of us from Canada and the US would call squash and “beetroot” simply means beets. However, “Squash and Beet Salad” doesn’t really have the same ring to it so I’ll stick to calling this a “Roasted Pumpkin and Beetroot Salad”. Sounds so much nicer and reminds me of the amazing years I lived in Australia!

    Roast pumpkin and beet salad in a serving bowl.

    Why You’ll Love This Salad Recipe

    This beautiful roast pumpkin and beetroot salad is a fall/winter favorite around here and a must-try salad recipe in my humble opinion!

    • Easy to prepare: Also the perfect meal prep salad!
    • Great recipe for fall produce: This is the perfect fall salad recipe to make when pumpkin (squash) and beetroot are in season!
    • Beautiful and delicious: This beautiful salad is full of color and features a delicious combination of flavors and textures (sweetness of the roast pumpkin and beetroot, crunch of the nuts/seeds, creaminess and saltiness of the feta, peppery fresh flavor of the arugula and a delicious homemade Maple Dijon salad dressing to tie it all together).
    • Can be served as a side dish or main: This salad is hearty enough to serve on its own for lunch or a light dinner but also makes for a beautiful side dish. Also pairs well with holiday meals like Thanksgiving and Christmas dinner!

    Ingredients You’ll Need

    Here’s what you will need to make this pumpkin beetroot salad recipe…

    Labelled photo of ingredients needed to make roasted pumpkin and beetroot salad.
    • Pumpkin (Squash): I recommend using Kent (Jap) or butternut pumpkin (if you are in Australia) or the equivalent kabocha or butternut squash in North America.
    • Beetroot (Beets): Look for medium sized or smaller beets since they tend to be sweeter and more tender (and also roast faster).
    • Seasoning: Some olive oil, salt and pepper for roasting the pumpkin.
    • Feta Cheese: Crumbled or diced. Or substitute with your favorite soft goat cheese.
    • Pine Nuts and Pepitas: I like to toast the pine nuts first in a dry pan. Pepitas may also be called pumpkin seeds.
    • Arugula (Rocket): You could also use some baby spinach, mixed baby greens or salad sprouts instead.
    • Maple Dijon Vinaigrette: A simple homemade salad dressing made from extra virgin olive oil, apple cider vinegar or balsamic vinegar, maple syrup, Dijon mustard, salt and pepper.

    Detailed ingredient list and directions located in the recipe card below.

    How To Make Roasted Pumpkin Beetroot Salad

    The good news is that this beautiful, impressive looking salad is easy to make! Simply…

    STEP 1: Prep pumpkin and beetroot

    Peel and cut the pumpkin/squash into cubes. Trim the tops off the beets, wash them and wrap them individually in foil. Line a large baking sheet with parchment paper and place the beet packages on one side and spread out the cubed pumpkin on the remainder of the baking sheet. Drizzle the pumpkin cubes with olive oil and season with salt and pepper. Toss to coat and spread out evenly.

    Cubed pumpkin and beets wrapped in foil on a lined baking sheet.

    STEP 2: Roast

    Place the baking sheet in a 400F/200C oven for 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 golden on the outside. The beetroot may take a little longer to cook than the pumpkin depending on size.

    Remove from oven and carefully open the beetroot foil packages to let steam escape. Set aside to cool.

    Roasted cubed pumpkin and whole beets on a baking sheet.

    Once the beetroot is cool enough to handle, remove the skin. If cooked long enough, it should peel away easily either under cool running water or rubbed off with a paper towel. Cut peeled beetroot into cubes or slices.

    STEP 3: Prepare salad dressing

    Whisk together all the vinaigrette ingredients in a small bowl or shake together in a jar.

    Hand shaking a small jar of Maple Dijon Vinaigrette.

    STEP 4: Assemble salad

    To assemble, 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. Or you can choose to add the baby arugula or baby greens of choice first as the base for the salad.

    Close up photo of roasted pumpkin and beetroot salad topped with feta cheese, pine nuts, pepitas and arugula.
    Serving bowl of pumpkin and beetroot salad.

    A Few Shortcuts

    Here are a few shortcuts to make this salad super quick and easy to prepare:

    • Purchase pumpkin/squash that has already been peeled and cubed to save on some prep work.
    • Purchase precooked beetroot that simply needs to be cut up and added to the salad.
    • Use your favorite store bought vinaigrette.
    Salad with roast pumpkin, beets, feta, arugula, pine nuts and pepitas.

    Possible Variations

    Like most salads, this one can be customized in a variety of ways. Here are a few options…

    • Use different nuts and seeds: Toasted slivered almonds, walnuts, cashews, pistachios and sunflower seeds could also be used.
    • Use different cheese: Halloumi, blue cheese or a soft goat cheese would all be great substitutes for feta.
    • Add quinoa, wild rice or cooked lentils: Turn this salad into a really hearty meal by adding one of these.
    • Switch the dressing: This pomegranate vinaigrette would be delicious or just use your favorite dressing instead.
    • Drizzle on a balsamic glaze: This is a beautiful and delicious addition.
    • Make it dairy free or vegan: Simply substitute the feta for a plant based cheese or leave it out altogether.
    Overhead photo of roasted pumpkin and beetroot salad topped with feta, pine nuts, pepitas and arugula.

    Meal Prep and Storage Tips

    • Make Ahead: The veggies can be roasted ahead of time and stored in the fridge. Add the dressing and assemble when ready to serve.
    • Storage: 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.
    • Meal Prep: This salad is hearty enough for lunch. Assemble the salad in containers (minus the dressing) and store in the fridge for 2-3 days. Drizzle on the dressing right before eating.
    Three glass meal prep containers containing roasted pumpkin, beetroot and feta salad.

    What To Pair With This Salad

    This salad is hearty enough to stand on its own for lunch or a simple dinner. It is also a great side dish that pairs well with…

    • Grilled and roasted meats like grilled chicken, these Marinated Grilled Steaks or this Herb Mustard Crusted Roast Beef.
    • Seafood dishes like pan seared or grilled salmon or shrimp like these Easy Pan Seared Shrimp.
    • Holiday meals! Makes a wonderful and impressive side dish alongside this Spatchcock Turkey with Herb Butter or any of your other favorite holiday mains.

    A Few Questions Answered

    What type of pumpkin or squash should be used?

    You want to use a variety that holds its shape when roasted. I recommend Kent/Jap/kabocha (goes by many names depending on where you live) or butternut.

    What temperature is this salad served at?

    The roasted pumpkin and beetroot in this salad can be served warm, at room temperature or cold. Super versatile!

    Can I use precooked beets?

    You sure can! Since they would not need to be roasted, simply cut them up and continue on with the salad after the pumpkin has finished roasting.

    Why is the beetroot wrapped in foil?

    This is my favorite way to roast beetroot since roasting concentrates the beet’s sweet flavors but I also like them to have a tender texture. The foil traps the moisture, allowing steam to tenderize the beetroot resulting in a soft, tender texture.

    Do I need to include pine nuts?

    Of course not! Substitute with another nut or seed or simply add a few more pepitas. I love the buttery richness of pine nuts but I realize that they are expensive. I tend to buy a large bag from Costco and it lasts me a very long time since only a small amount gets scattered on dishes. Store them in the freezer since they are rich in oil and can go rancid quickly otherwise.

    Roast pumpkin and beetroot salad in a white serving bowl.

    More Delicious Salad Recipes

    Love salads? I’ve got loads more delicious salad recipes for you to try! Here are a few that you might like…

    • Winter Holiday Salad
    • Tuna Potato Salad with Dill Buttermilk Dressing
    • Build Your Own Healthy Nourish Bowl
    • Roasted Asparagus Salad
    • Burrata Caprese
    • Creamy German Cucumber Salad or Cucumber Yogurt Salad

    Let me know if you try this Roasted Pumpkin and Beetroot Salad. I would love to hear about it! Please leave me a comment below.

    Print
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    Serving bowl of salad with roasted pumpkin, beetroot and feta.

    Roasted Pumpkin and Beetroot Salad

    ★★★★★ 5 from 15 reviews
    • Author: Vanessa | Maple + Mango
    • Prep Time: 15 min
    • Cook Time: 45 min
    • Total Time: 1 hour
    • Yield: 4 to 6
    • Category: Salad
    • Method: Roast
    • Cuisine: Australian
    • Diet: Vegetarian
    Print Recipe
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    Description

    Looking for a simple yet impressive fall (or winter) salad recipe?  This Roasted Pumpkin and Beetroot Salad is sure to hit the spot!


    Ingredients

    For the salad:

    • 2 pounds (900 grams) pumpkin/squash, peeled and cut into cubes (recommended varieties: Kent/Jap/kabocha or butternut)
    • 4 medium sized beets (beetroot), tops removed and scrubbed clean
    • 1 tablespoon olive oil
    • 1 teaspoon sea salt
    • freshly ground black pepper, to taste
    • 1/2 cup diced or crumbled feta cheese
    • 1/4 cup toasted pine nuts
    • 1/4 cup pepitas (pumpkin seeds)
    • 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
    • 1 tablespoon maple syrup
    • 1 teaspoon Dijon mustard
    • salt and freshly ground pepper, to taste

    Instructions

    1. Preheat oven: Preheat oven to 400F (200C).  Line a large baking sheet with parchment paper.  
    2. Prep pumpkin and beetroot: 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.
    3. Roast: 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. Note: The beetroot may take a little longer to cook than the pumpkin depending on size. Remove from oven and carefully open the beetroot foil packages to let steam escape. Set aside to cool.
    4. Prepare dressing:  Whisk together all the dressing ingredients in a small bowl or shake together in a jar.
    5. Peel and slice beetroot: Once the beetroot is cool enough to handle, remove the skin.  If cooked long enough, it should peel away easily either under cool running water or rubbed off with a paper towel. Cut peeled beetroot into cubes or slices.
    6. Assemble salad: 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.  Or you can choose to add the baby arugula (or baby greens of choice) first as the base for the salad.

    Notes

    • Make Ahead: The veggies can be roasted ahead of time and stored in the fridge.  Add the dressing and assemble when ready to serve.
    • Storage:  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.
    • Shortcuts: In order to make this salad super quick and easy to prepare, you could purchase pumpkin/squash that has already been peeled and cubed so that it is ready to roast. You can also use precooked beetroot that simply needs to be cut up and added to the salad.

    Keywords: pumpkin and beetroot salad, roasted pumpkin salad, butternut squash salad, fall salad

    Did you make this recipe?

    Tag @maple_and_mango on Instagram and hashtag it #mapleandmango

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    Reader Interactions

    Comments

    1. Fouzia

      October 24, 2023 at 1:01 pm

      I love food with vibrant colours and so is your salad which looks so tempting and comforting. I love all the ingredients you have used in it including the nuts and seeds and arugula which make a good combo. Also the dijon, balsamic vinegar dressing to give a zing to the pumpkin and beets and enhance all the flavours. Love it! Thanks for sharing.

      ★★★★★

      Reply
    2. Marie-Pierre Breton

      October 20, 2023 at 6:13 am

      I like that you roast pumpkin and beets at the same time! This salad sounds perfectly balanced with this extra feta to it!! A must-try!

      ★★★★★

      Reply
    3. Bernice

      October 18, 2023 at 3:58 pm

      I’m allergic to squashes so I made this amazing roasted veggie salad with sweet potatoes instead. It turned out wonderful and I was so full and satisfied after. Will definitely be making it again soon.

      ★★★★★

      Reply
      • Vanessa Gilic

        October 19, 2023 at 10:11 am

        I’m glad you found a great substitute and enjoyed the salad!

        Reply
    4. Gianne

      October 16, 2023 at 6:16 pm

      The combination of flavors was perfect and the roasted veggies added a great texture. Definitely a dish I’ll be making again!

      ★★★★★

      Reply
      • Vanessa Gilic

        October 18, 2023 at 12:33 pm

        I’m so happy that you enjoyed this salad!

        Reply
    5. Emily

      October 16, 2023 at 5:17 pm

      I love this healthy salad with all its delicious flavors and textures. So good with a vegan feta that I found at the store! This recipe is going on repeat this fall; thank you for sharing the recipe.

      ★★★★★

      Reply
      • Vanessa Gilic

        October 18, 2023 at 12:34 pm

        You’re welcome! I love that you found an easy substitution to make it vegan or dairy free!

        Reply
    6. Ali

      October 16, 2023 at 4:37 pm

      Loved the pumpkin and beetroot combination! This was the perfect fall salad.

      ★★★★★

      Reply
      • Vanessa Gilic

        October 18, 2023 at 12:34 pm

        Thank you! I totally agree!

        Reply
    7. Jill

      October 16, 2023 at 3:30 pm

      Perfect salad for fall. We added some rotisserie chicken to make it a meal. Delicious!

      ★★★★★

      Reply
      • Vanessa Gilic

        October 18, 2023 at 12:35 pm

        That’s a fantastic idea!

        Reply
    8. Yu

      October 16, 2023 at 3:25 pm

      Yum! That looks delicious! I can’t wait to try making this at home. Thanks for sharing!

      ★★★★★

      Reply
    9. Steve Wake

      December 19, 2021 at 4:47 pm

      Is it really so difficult to spell out Japanese? Besides, no store is going to label Kabocha as “Jap” squash, at least no store I’ve shopped at since the 60’s; or do they really still use the pejorative in Australia? That said, I’ve made this dish using a similar recipe, and I really like the balance of sweet, earthy, nutty, crunchy and acid.

      Reply
      • Vanessa | Maple + Mango

        December 19, 2021 at 5:06 pm

        Many foods go by different names in different countries. As mentioned in the post, this type of pumpkin/squash is typically called a Kent or Jap pumpkin in Australia and is labelled as a kabocha squash usually in North America. So you might not see something labelled a certain way in your store but that doesn’t mean it isn’t called that somewhere else! Another example is bell peppers in North America will be labelled as capsicum in Australia.

        Reply
    10. Sabrina

      November 16, 2020 at 8:47 am

      So tasty! I love the combination, this is super comforting on a cold day and my kids love it too. Thanks!

      ★★★★★

      Reply
      • Vanessa | Maple + Mango

        November 17, 2020 at 5:04 pm

        That’s awesome! Glad your family loves it!

        Reply
    11. Kristen

      November 16, 2020 at 8:07 am

      This is my kind of salad, it’s so beautiful and a picture perfect example of the warming flavours of all and winter. Can’t wait to make this again.

      ★★★★★

      Reply
      • Vanessa | Maple + Mango

        November 17, 2020 at 5:05 pm

        I agree! It is such a beautiful salad using produce easily available in the fall/winter.

        Reply
    12. Terri Gilson

      November 15, 2020 at 7:35 pm

      The color alone makes me want to gobble this up, but I especially love how healthy it is!

      ★★★★★

      Reply
      • Vanessa | Maple + Mango

        November 17, 2020 at 5:05 pm

        You eat with your eyes first, right! 😉

        Reply
    13. Nicoletta De Angelis Nardelli

      November 15, 2020 at 5:09 pm

      We often pair squash and beets, mainly roasted like you did, and they are amazing together. Your salad is so colorful, healthy, nutritious, and delicious and it is the perfect Fall side dish (even though I would make a meal out of it!).

      ★★★★★

      Reply
      • Vanessa | Maple + Mango

        November 17, 2020 at 5:06 pm

        I make a meal of it quite often – definitely hearty enough!

        Reply
    14. Sharon

      November 13, 2020 at 10:12 am

      The colours are fabulous!! This salad is just the thing we need to brighten up the dark winter days. And isn’t it funny about the different countries and the food names – like aubergine and capsicum instead of eggplant and peppers – and we are all speaking English! haha

      ★★★★★

      Reply
      • Vanessa | Maple + Mango

        November 14, 2020 at 10:15 am

        I agree – it is so interesting how the same language has so many different terms depending on where you live.

        Reply
    15. Julia Pinney

      November 13, 2020 at 3:31 am

      What a delicious and perfect looking salad looking salad for fall! It would be great on a Sunday dinner table!

      ★★★★★

      Reply
      • Vanessa | Maple + Mango

        November 14, 2020 at 10:16 am

        Thank you! It definitely would be a beautiful addition to Sunday dinner.

        Reply
    16. Lisa

      November 10, 2020 at 9:15 pm

      I’m all for non-boring salads and this totally qualifies! Love the pumpkin and beets and feta…it’s a great flavor combination! Thanks for sharing this!

      ★★★★★

      Reply
      • Vanessa | Maple + Mango

        November 11, 2020 at 10:38 am

        Haha – you are welcome! Definitely not a boring salad with all the flavours and textures going on in this one.

        Reply

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