Name: Roasted Pumpkin and Beetroot Salad
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: For the Salad: 2 pounds (900 grams) pumpkin or squash (such as butternut or kabocha), peeled and cubed; 4 medium beets, tops removed and scrubbed; 1 tablespoon olive oil; 1 teaspoon sea salt; Freshly ground black pepper, to taste; 1/2 cup crumbled feta cheese; 1/4 cup toasted pine nuts; 1/4 cup pepitas (pumpkin seeds); 1–2 large handfuls of baby arugula or baby spinach; For the Maple Dijon Vinaigrette: 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 black pepper, to taste

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The Roasted Pumpkin and Beetroot Salad is a feast for both the eyes and the taste buds, showcasing a beautiful mix of seasonal colors and flavors. The sweetness of roasted pumpkin and beetroot pairs wonderfully with creamy feta, while toasted pine nuts and pepitas add a delightful crunch. Tossed with a maple Dijon vinaigrette, this salad brings a balanced and complex flavor profile that’s perfect for fall and winter gatherings. This salad is versatile and hearty enough to serve as a main dish or a festive side. The peppery arugula, together with a medley of autumn produce, makes this salad not only delicious but also a wholesome addition to any holiday table. Perfect for Thanksgiving, cozy gatherings, or even a nutritious lunch, this salad celebrates the best of autumn’s bounty in every bite.

Full recipe:

Ingredients:

For the Salad:
- 2 pounds (900 grams) pumpkin or squash (such as butternut or kabocha), peeled and cubed
- 4 medium beets, tops removed and scrubbed
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pine nuts
- 1/4 cup pepitas (pumpkin seeds)
- 1–2 large handfuls of baby arugula or baby spinach
For the Maple Dijon Vinaigrette:
- 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 black pepper, to taste

Directions:

Preheat Oven: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Prep and Roast Veggies: Wrap beets individually in foil and place on one side of the baking sheet. Arrange cubed pumpkin on the other side, drizzle with olive oil, and season with salt and pepper. Toss to coat and spread evenly. Roast for 45 minutes to 1 hour, flipping pumpkin halfway through, until pumpkin is tender and golden and beets are fork-tender.
Cool and Peel Beets: Remove from oven and allow beets to cool slightly before peeling off skins. Cut peeled beets into cubes or slices.
Make the Dressing: In a small bowl, whisk together all vinaigrette ingredients or shake them in a jar.
Assemble Salad: In a large bowl, toss roasted pumpkin and beetroot with the vinaigrette. Transfer to a serving platter and top with feta, pine nuts, pepitas, and baby arugula. Serve immediately.

Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes

Kcal: 280 kcal | Servings: 4 servings

Origins and Inspiration

This salad is inspired by the flavors of autumn and winter, when pumpkins and beets are at their peak. In Australia, where the creator first enjoyed this delightful combo, roasted pumpkin and beetroot are often enjoyed in salads as hearty, comforting, and nutritious elements that highlight the season. The term “pumpkin” in Australian and British English often refers to what North Americans would call “winter squash,” such as butternut or kabocha squash, which are ideal for roasting. Beetroots (commonly known as “beets” in North America) add a robust sweetness and an impressive pop of color to the dish. Together, they make this salad a beautiful and vibrant plate that pays homage to both Australian and North American traditions.

Benefits of Roasted Pumpkin and Beetroot Salad

There are several benefits to incorporating this Roasted Pumpkin and Beetroot Salad into your diet:

Packed with Nutrients: Both pumpkin and beetroot are highly nutritious vegetables. Pumpkin is rich in beta-carotene, a powerful antioxidant that converts to Vitamin A, which is essential for vision, immune function, and skin health. Beetroot is an excellent source of folate, manganese, and nitrates, which may support cardiovascular health and improve blood flow.
Boosts Immunity and Recovery: Beetroots are known for their natural nitrates, which have been linked to improved oxygen flow in the body. This can be particularly beneficial for people who are active, as it may support endurance and recovery. Adding pumpkin, with its high fiber and Vitamin C content, creates a nutrient-dense combination that can support the immune system, especially during the colder months.
Rich in Antioxidants: The vibrant colors of both pumpkin and beetroot are due to their high antioxidant content, which helps protect cells from damage caused by free radicals. Antioxidants have anti-inflammatory properties and support long-term health by reducing the risk of chronic diseases.
High Fiber Content for Digestive Health: This salad is fiber-rich, supporting digestive health and creating a sense of fullness that makes it perfect for a meal or hearty side. Fiber not only aids digestion but also helps maintain stable blood sugar levels and can support heart health.
Low in Calories, High in Flavor: This salad offers an incredible depth of flavor without being overly heavy. It’s an ideal option for those seeking healthy, low-calorie meals that don’t skimp on taste.

What Makes This Salad Stand Out

This salad’s balance of flavors and textures makes it incredibly versatile. It can be served as a main course for a light meal or as a side that complements various dishes. Here’s what makes it particularly special:

Perfect Harmony of Sweet and Salty: The caramelized sweetness of roasted pumpkin and beetroot is perfectly countered by the salty and creamy feta cheese. This contrast in flavor makes each bite exciting and layered, enhancing the overall enjoyment.
Crunchy and Creamy Texture Contrast: Pine nuts and pepitas (pumpkin seeds) provide a nutty crunch that complements the creaminess of the feta and the tenderness of the roasted vegetables. This variety of textures makes the salad not only delicious but also satisfying and fun to eat.
Bright, Inviting Appearance: The warm oranges and deep purples of roasted pumpkin and beetroot, topped with the white crumbles of feta and green arugula, make this dish visually stunning. It’s a centerpiece-worthy dish that’s perfect for gatherings, potlucks, and festive tables.
Maple Dijon Vinaigrette Completes the Dish: A simple homemade dressing of maple syrup, Dijon mustard, and apple cider or balsamic vinegar adds a tangy-sweet finish. This dressing is subtle enough not to overpower the salad’s natural flavors yet adds a lovely hint of sweetness and acidity that ties the ingredients together.

Tips and Variations

To make this salad even more versatile, here are some additional tips and ways to customize it to suit different dietary preferences and taste preferences:

Make it Vegan or Dairy-Free: Swap the feta with a plant-based cheese or leave it out entirely. A sprinkle of nutritional yeast can add a slightly cheesy flavor without dairy.
Add Grains for Extra Heft: To turn this salad into a complete meal, consider adding cooked quinoa, farro, or wild rice. These grains provide extra protein and fiber, making it a filling option for lunch or dinner.
Try Different Greens: While arugula (also known as rocket) brings a peppery flavor that pairs well with the sweet vegetables, you can easily substitute it with baby spinach, mixed greens, or even massaged kale.
Play with Different Nuts and Seeds: Pine nuts and pepitas are fantastic here, but you could try slivered almonds, chopped walnuts, or sunflower seeds for a different flavor profile.
Experiment with Other Dressings: This salad is delicious with a pomegranate vinaigrette, a balsamic glaze drizzle, or a lemon-tahini dressing for a creamy and tangy twist.

Serving Suggestions

This Roasted Pumpkin and Beetroot Salad is an excellent addition to any meal, whether as a main dish for a lighter meal or as a colorful side for larger gatherings. Here are some pairing ideas:

With Holiday Meals: This salad is festive and complements traditional holiday foods, making it a great side for Thanksgiving or Christmas dinners.
As Part of a Cozy Fall Spread: Serve this alongside roasted chicken, a warm soup, or a hearty vegetable stew for a comforting, autumn-inspired meal.
For Meal Prep and Lunches: The salad keeps well in the fridge if stored without the dressing, so it’s perfect for meal prepping. Just add the vinaigrette before serving to keep the greens crisp and fresh.

How to Store and Make Ahead

This salad is easy to prepare in advance, making it ideal for busy schedules:

Make Ahead: Roast the pumpkin and beetroot in advance and store them in an airtight container in the fridge for up to five days. The dressing can also be prepared ahead and stored in a separate container.
Storage Tips: If storing the salad after assembling, it’s best to keep the dressing separate until serving to prevent the arugula from wilting. Once assembled and dressed, enjoy the salad fresh as it tastes best that way.

A Versatile Dish for All Occasions

This Roasted Pumpkin and Beetroot Salad is not only packed with nutrients but also versatile enough to adapt to various occasions and dietary needs. Whether you’re looking for a healthy meal to enjoy during the week, an impressive side for a special dinner, or a nourishing dish for a potluck, this salad checks all the boxes. Its rich colors, comforting flavors, and nutritional benefits make it a standout recipe that’s as enjoyable to look at as it is to eat.

Conclusion

Including this Roasted Pumpkin and Beetroot Salad in your recipe repertoire adds a go-to healthy dish that feels both festive and satisfying. From its roots in Australian and North American seasonal cooking to its variety of flavors and textures, it’s a beautiful, tasty way to enjoy the harvest season. This salad embodies the spirit of autumn with its cozy, rustic feel, making it a perfect addition to any occasion where you want to bring the best of the season to the table.