This Roasted Pumpkin & Beetroot Salad is a vibrant, nutrient-packed dish that combines the earthy sweetness of roasted vegetables with creamy cheese, crunchy nuts and seeds, and peppery greens. Topped with a tangy-sweet Maple Dijon Vinaigrette, this salad is as beautiful as it is delicious—perfect for fall gatherings, weeknight dinners, or meal prep!
Prep Time
- 15 minutes
Cook Time
- 30 minutes
Total Time
- 45 minutes
Servings
- 4 servings
Ingredients
For the Salad:
- 2 cups pumpkin (butternut squash or kabocha) , peeled and cubed
- 2 medium beets , peeled and cut into wedges
- 2 tablespoons olive oil
- Salt and black pepper , to taste
- ½ cup crumbled feta cheese (or goat cheese)
- 2 tablespoons pine nuts
- 2 tablespoons pumpkin seeds (pepitas)
- 3 cups arugula (or baby spinach, mixed greens, or sprouts)
For the Maple Dijon Vinaigrette:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar (or balsamic vinegar)
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper , to taste
Instructions
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C) .
- In a large bowl, toss the cubed pumpkin and beet wedges with 2 tablespoons olive oil , salt , and black pepper until evenly coated.
- Spread the vegetables in a single layer on a baking sheet. Roast for 25–30 minutes , flipping halfway through, until tender and slightly caramelized at the edges. Remove from the oven and let cool slightly.
Step 2: Toast the Seeds
- In a dry skillet over medium heat, lightly toast the pine nuts and pumpkin seeds for 2–3 minutes , stirring frequently, until golden brown and fragrant. Be careful not to burn them. Set aside to cool.
Step 3: Make the Vinaigrette
- In a small bowl, whisk together the 2 tablespoons olive oil , 1 tablespoon apple cider vinegar , 1 tablespoon maple syrup , 1 teaspoon Dijon mustard , salt , and pepper until smooth. Alternatively, combine all ingredients in a jar, seal tightly, and shake vigorously until emulsified.
Step 4: Assemble the Salad
- In a large bowl or on a serving platter, arrange the arugula or other greens as the base.
- Top with the roasted pumpkin and beetroot , spreading them evenly over the greens.
- Sprinkle the toasted pine nuts , pumpkin seeds , and crumbled feta cheese over the top for added texture and creaminess.
Step 5: Dress and Serve
- Just before serving, drizzle the Maple Dijon Vinaigrette generously over the salad.
- Toss gently to combine, or leave layered for a more elegant presentation. Serve immediately and enjoy!
Pro Tips
- Beet Prep Tip: To avoid staining your hands while peeling and cutting beets, wear disposable gloves or use a paper towel for grip.
- Make Ahead: Roast the vegetables and toast the seeds up to a day in advance. Store them separately in airtight containers and assemble the salad just before serving.
- Greens Swap: Use baby kale, spinach, or mixed greens if you prefer milder flavors instead of peppery arugula.
- Add Protein: For a heartier meal, top the salad with grilled chicken, chickpeas, or baked tofu.
Nutrition Facts (Per Serving, based on 4 servings)
- Calories: ~280 kcal
- Protein: 7g
- Carbohydrates: 25g
- Fat: 18g
- Fiber: 6g
- Sugar: 12g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This Roasted Pumpkin & Beetroot Salad is a celebration of seasonal produce, vibrant colors, and bold flavors. The roasted vegetables bring natural sweetness and depth, while the creamy cheese and crunchy nuts/seeds provide delightful contrasts in texture. The tangy-sweet vinaigrette ties everything together, making this salad both satisfying and refreshing.
Ready to enjoy a dish that’s as nourishing as it is beautiful? Grab your ingredients and get ready to savor a salad that’s hearty, healthy, and utterly irresistible—it’s autumn on a plate!
