Pumpkin And Beetroot Salad Recipe
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.
Servings 4 people
Calories 264.5kcal
Ingredients
Roasted Vegetables
- 3 cups beetroot cubes
- 3 cups pumpkin or squash cubes
- 1 tbsp olive oil or avocado oil
- ¼ tsp sea salt & black pepper
Salad Base
- 3-4 cups leafy greens spinach, arugula, kale, parsley mix
- ½ medium red onion thinly sliced
- ½ cup pumpkin seeds toasted
- 1 avocado (optional)
Salad Dressing
- 1½ tbsp Dijon mustard
- 1½ tbsp lemon juice or apple cider vinegar
- 1 tbsp olive oil
- 1 tbsp sweetener honey or maple syrup
- ¼ tsp sea salt
- 1 tbsp chia seeds to thicken the dressing
Instructions
Roast Vegetables
- Preheat oven to 425°F. Toss pumpkin and beetroot with oil, salt, and pepper; spread on a baking sheet. Roast 30 mins, tossing halfway, until edges caramelize.
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, top with pumpkin seeds and drizzle the dressing just before serving.
- Serve: Enjoy warm, at room temperature, or chilled as a make‑ahead salad.
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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.
Nutrition
Serving: 1.25cups | Calories: 264.5kcal | Carbohydrates: 42.8g | Protein: 10.82g | Fat: 9g | Fiber: 11.5g | Sugar: 19.6g | Vitamin A: 22223IU | Vitamin C: 92.42mg
