This easy pumpkin and beetroot salad features roasted pumpkin and beets, fresh leafy greens, pumpkin seeds, and a mustard lemon vinaigrette. A beetroot and pumpkin salad that is also gluten free, dairy free, vegan friendly and a perfect vegetarian side dish fit for a holiday table.
Peel, cube, oil, salt & pepper the beetroots and the pumpkin, place in a baking sheet, and bake for about 25-35 minutes depending on size in a 425F oven. They should turn out sweet and caramelized around the edges. If you want to avoid the oil you can also air fry the veggies.
Prepare The Salad Dressing
While the veggies are cooking, add all dressing ingredients in a small bowl, whisk and allow to combine the flavors until you’re ready to assemble the salad.
Assemble the Salad
Mix the ingredients. Here you have two options, combine everything in one bowl and toss everything together or layer the ingredients on a platter and drizzle the dressing just before serving.
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Notes
Storing: this beetroot and pumpkin salad can be made ahead of time and stashed in the fridge until dinner. If you want your salad to keep for longer then don’t add the leafy greens, they will get wilted once you combine the dressing.Freezing: not recommended. Keep cold in the refrigerator.