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, room temp or cold. Super versatile!

Can I use precooked beets?

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.

Do I need to include pine nuts?

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.

Roasted Pumpkin and Beetroot Salad

Description

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!

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 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:

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.
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.

Notes

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