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Overhead photo of roasted pumpkin and beetroot salad topped with feta, pine nuts, pepitas and arugula.

Roasted Pumpkin and Beetroot Salad

  • Author: Vanessa | Maple + Mango
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 min
  • Yield: 4 1x
  • Category: Salad
  • Method: Roast
  • Cuisine: Australian

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!


Scale

Ingredients

For the salad:

  • 2 lbs (900 g) 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:


Instructions

  1. Preheat oven:  Preheat oven to 400F (200C).  Line a large baking sheet with parchment paper.  
  2. 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.
  3. Roast:  Bake for 20-30 minutes, flipping halfway through or until tender and pumpkin is slightly browned.  Set aside to cool.
  4. Prepare dressing:  Whisk together all the dressing ingredients in a small bowl or shake together in a jar.
  5. 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