Roasted Beetroot and Pumpkin Salad

This roasted beetroot and pumpkin salad is the perfect addition to your fall or winter holiday side dishes. A beautiful and festive salad that is sure to impress!

Course Salad

Cuisine American

Keyword beetroot and pumpkin salad, vegetarian salad

Prep Time 5 minutes

Cook Time 25 minutes

Assembling time 5 minutes

Total Time 35 minutes

Servings

Calories 374kcal

Author Saima Zaidi

Ingredients

Salad Ingredients

2 cups beets sliced (small beets)
3 cups sugar pumpkin cubed (one quarter of the pumpkin)
1 tbsp olive oil extra virgin
½ tsp sea salt
½ tsp black pepper ground
2 cups baby spinach
2 cups arugula or rocket leaves
1 cup feta cheese crumbled
½ cup walnuts crushed
¼ cup pepitas pumpkin seeds

Dressing Ingredients

2 tbsp maple syrup
1 tbsp olive oil extra virgin
1 tbsp Dijon mustard
2 tbsp Balsamic vinegar

US Customary - Metric

Instructions

Roast the beets and pumpkin

Preheat the oven to 400 Fahrenheit.
Halve the beets and wrap the halves in some aluminum foil. Cut the pumpkin into two halves, and halve one half again. Scoop out the seeds.
Line a baking tray with some wax or parchment paper and place the beets and pumpkin quarter (cut side down) on it.
Spray the vegetables with olive oil and sprinkle some salt and pepper on them. Bake for 25 minutes. The vegetables should be tender but not mushy.
Remove the tray from the oven and allow it to cool down. Unwrap the beet halves and peel the skins. Slice them thinly. Peel the pumpkin too and cut it into thin slices or cubes.

Make the dressing

Put all the ingredients for the dressing in a clean glass bottle and shake until well mixed.

Assemble the salad

Arrange the spinach and arugula leaves in a shallow platter or bowl and top with the sliced beets and pumpkin cubes.
Top with the rest of the ingredients – crumbled feta, walnuts, and pepitas.
Pour the dressing over the salad when ready to serve.

Notes

You can serve this salad warm or cold. It tastes good both ways.
If you want to make it ahead of time, roast the vegetables a day earlier and keep them in a sealed container. Assemble the salad and dress it with the vinaigrette only when ready to serve.
See recipe post for substitutions and what to do with leftover pumpkin.

Nutrition