Roasted Pumpkin and Beetroot Salad
This Roasted Pumpkin and Beetroot Salad is a vibrant, nutrient-packed dish perfect for any season. The natural sweetness of roasted pumpkin and beets pairs beautifully with a tangy dressing, crunchy nuts, and creamy cheese. Whether served as a side or a light main course, this salad is both visually stunning and deliciously satisfying.
Prep Time
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Ingredients
For the Roasted Vegetables:
2 cups pumpkin, peeled and cubed
2 medium beets, peeled and cubed
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon cumin (optional, for extra warmth)
For the Salad Base:
4 cups mixed greens (arugula, spinach, or kale)
½ cup feta cheese (or goat cheese), crumbled
¼ cup toasted walnuts or pecans
¼ cup pomegranate seeds (optional, for a sweet-tart pop)
¼ red onion, thinly sliced
For the Dressing:
3 tablespoons olive oil
1 tablespoon balsamic vinegar (or apple cider vinegar)
1 teaspoon honey (or maple syrup for a vegan option)
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Step 1: Roast the Vegetables
1. Preheat oven to 400°F (200°C).
2. Toss cubed pumpkin and beets with olive oil, salt, black pepper, and cumin (if using).
3. Spread on a baking sheet lined with parchment paper.
4. Roast for 30-35 minutes, flipping halfway, until tender and caramelized. Let cool slightly.
Step 2: Make the Dressing
1. In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper.
Step 3: Assemble the Salad
1. In a large bowl, toss the mixed greens with half of the dressing.
2. Add roasted pumpkin and beets, then top with crumbled feta, toasted nuts, pomegranate seeds, and red onion.
3. Drizzle with the remaining dressing and gently toss.
Step 4: Serve & Enjoy!
Serve immediately as a side or a light main dish.
Nutritional Information
Calories: ~280
Protein: ~6g
Carbohydrates: ~26g
Fiber: ~5g
Sugar: ~10g
Fat: ~18g
Saturated Fat: ~4g
Sodium: ~400mg
Nutritional values may vary based on ingredient brands and portion sizes.
Recipe Notes & Variations
Make It Vegan: Use dairy-free cheese or omit the feta.
Protein Boost: Add grilled chicken, quinoa, or chickpeas.
Extra Crunch: Sprinkle with pumpkin seeds or sunflower seeds.
Storage Tip: Store dressing separately and mix just before serving to keep the salad fresh.
This Roasted Pumpkin and Beetroot Salad is packed with color, texture, and flavor, making it a perfect dish for any occasion.