This hearty Roasted Pumpkin and Beetroot Salad recipe features roasted pumpkin and beetroot that has been tossed in a delicious maple vinaigrette and topped with feta, pine nuts, pepitas and arugula (rocket). The perfect fall/winter salad or holiday side dish!
I was first introduced to the flavour combo of roasted pumpkin and beetroot while living in Australia for four years. If you are from the US or Canada (like me) then the word “pumpkin” probably makes you think of a Halloween pumpkin and you might have absolutely no idea what the heck “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…
- Pumpkin = Squash
- Beetroot = Beets
So there you have it! 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 great time I had living in Australia!
This beautiful Roasted Pumpkin and Beetroot Salad is a fall/winter favorite around here and a must-try recipe in my humble opinion! This salad is:
- Easy to prepare
- Beautiful and full of colour
- A delicious combination of flavours and textures (sweetness of the roast pumpkin and beetroot, crunch of the nuts/seeds, creaminess and saltiness of the feta, etc.)
- A great use for some of that seasonal Fall produce
- Hearty enough to serve on its own but also makes…
- A wonderful side dish (also pairs well with holiday meals!)
Ingredients You’ll Need
Here’s what you will need to make this salad recipe…
- 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): I like to use food prep gloves when peeling and chopping beets to avoid staining my hands.
- Seasoning: Some olive oil, salt and pepper for roasting the pumpkin and beetroot.
- Feta Cheese: Crumbled or diced.
- Pine Nuts + 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 salad sprouts instead.
- Vinaigrette: A simple dressing of 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 This Salad
This beautiful, impressive looking salad is easy to make! Simply…
- Roast Pumpkin + Beetroot: Place cubed pumpkin and beetroot on a lined baking sheet. Drizzle with olive oil and season with salt and pepper. Spread out evenly and bake in a 400F/200C oven for 20-30 minutes (flipping halfway through) or until tender and pumpkin is slightly golden. Set aside to cool.
- Prepare Dressing: Whisk together all the vinaigrette ingredients in a small bowl or shake together in a jar.
- Assemble Salad: To assemble, toss together the roasted pumpkin and beetroot with the dressing and place in a bowl or on a serving platter. Scatter the feta, pine nuts, pepitas and baby arugula or salad sprouts over the top.
Make it even easier! Here are a few tips to make this salad super quick and easy to prepare: 1) Purchase pumpkin/squash that has already been peeled and cubed. 2) Purchase precooked beetroot. 3) Use your favourite store bought vinaigrette. Then simply, roast the pumpkin cubes, cut up the precooked beetroot and continue on with the salad assembly outlined in the recipe.
Meal Prep + Storage Tips
- Make Ahead: You can prepare all the elements for this salad ahead of time and store for a few days 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.
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.
The roasted pumpkin and beetroot in this salad can be served warm, room temp or cold. Super versatile!
You sure can! Since they would not need to be roasted, simply dice them and continue on with the salad after the pumpkin has finished roasting.
Of course not! Substitute with another nut 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.
Like most salads, this one can be customized in a variety of ways. Here are a few options…
- Use different nuts: Toasted slivered almonds, walnuts or cashews would all work well. Or just substitute for additional pepitas or some sunflower seeds.
- Use different cheese: Halloumi, blue cheese or a soft goat cheese would all be great substitutes for feta.
- Add quinoa or wild rice: Turn this salad into a really hearty meal by adding in some quinoa or wild rice.
- Switch the dressing: This pomegranate vinaigrette would be delicious or just use your favourite 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.
What To Pair With This Salad
This salad is hearty enough to stand on its own for lunch or an easy dinner. It is also a great side dish that pairs well with…
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…
Let me know if you try this Roasted Pumpkin and Beetroot Salad. Leave me a comment below!Print
This hearty Roasted Pumpkin and Beetroot Salad recipe is beautiful, easy to make and features delicious fall produce. The perfect fall/winter salad or holiday side dish!
For the salad:
- 2 pounds (900 grams) pumpkin/squash, peeled and cut into cubes (recommended varieties: Kent/Jap/kabocha or butternut)
- 4 medium sized beetroot (beets), peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt (fine Himalayan or 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 large handful baby arugula (rocket) or salad sprouts
For the dressing:
- Preheat oven: Preheat oven to 400F (200C). Line a large baking sheet with parchment paper.
- Prepare pumpkin and beetroot: Place the cubed pumpkin and beetroot on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly.
- Roast: Bake for 20-30 minutes, flipping halfway through or until tender and pumpkin is slightly browned. Set aside to cool.
- Prepare dressing: Whisk together all the dressing ingredients in a small bowl or shake together in a jar.
- Assemble salad: To assemble, toss together the roasted pumpkin and beetroot with the dressing. Place in a bowl or onto a serving platter. Scatter the feta, pine nuts, pepitas and baby arugula or salad sprouts over the top.
- Make Ahead: All of the elements of this salad can be prepped 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.
- Temperature: The roasted pumpkin and beetroot in the salad can be served warm, room temp or cold.
- Variations: See post for customization and substitution ideas.
Keywords: pumpkin and beetroot salad, roasted pumpkin salad, butternut squash salad, fall salad, pumpkin and feta salad
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