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.

Roasted Pumpkin and Beetroot Salad

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

Scale

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

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Instructions

Preheat oven: Preheat oven to 400F (200C). Line a large baking sheet with parchment paper.
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.
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.
Prepare dressing: Whisk together all the dressing ingredients in a small bowl or shake together in a jar.
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.
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.