Roasted Pumpkin and Beetroot Salad with Feta, Pine Nuts, and Maple-Balsamic Dressing Recipe
Introduction
This Roasted Pumpkin and Beetroot Salad is a delightful combination of sweet, earthy flavors and crisp textures. Perfect as a side or light main, it features tender roasted vegetables dressed in a tangy vinaigrette and topped with creamy feta and crunchy seeds.
Ingredients
- 2 pounds (900 grams) pumpkin or squash, peeled and cut into cubes (recommended varieties: Kent, Jap, kabocha, or butternut)
- 4 medium-sized beets (beetroot), tops removed and scrubbed clean
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1/2 cup diced or crumbled feta cheese
- 1/4 cup toasted pine nuts
- 1/4 cup pepitas (pumpkin seeds)
- 1-2 large handfuls baby arugula (rocket), or baby spinach or mixed baby greens
- 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 pepper, to taste
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Step 2: Wrap each beet individually in foil and place them at one side of the baking sheet. Spread the cubed pumpkin on the remaining space, drizzle with olive oil, season with sea salt and freshly ground black pepper, then toss to coat evenly.
- Step 3: Roast for 45 minutes to 1 hour, flipping the pumpkin cubes halfway through. Check that the beetroot is tender by poking with a knife and that the pumpkin is soft inside and slightly golden on the outside. Remove from oven, carefully open beetroot foil to release steam, and set aside to cool.
- Step 4: Meanwhile, prepare the dressing by whisking together extra virgin olive oil, apple cider or balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl or shaking them in a jar until combined.
- Step 5: Once the beets are cool enough to handle, peel off the skins easily under cool running water or by rubbing with a paper towel. Slice or cube the peeled beetroot.
- Step 6: Gently toss the roasted pumpkin and beetroot with the dressing. Arrange in a serving bowl or on a platter. Scatter the feta, toasted pine nuts, pepitas, and baby arugula or greens over the top before serving.
Tips & Variations
- Use your favorite squash variety to suit sweetness and texture preferences.
- Substitute feta with goat cheese or omit for a vegan version, adding more seeds or nuts for texture.
- Try adding fresh herbs like parsley or thyme for extra brightness.
- Roast garlic cloves alongside for a mellow, sweet addition to the salad.
- If short on time, use pre-cooked or canned beets as a shortcut.
Storage
Store the salad components separately in airtight containers in the refrigerator for up to 3 days. Combine just before serving to keep greens crisp. Leftover assembled salad can be kept refrigerated for a day; refresh greens if needed. Reheat roasted pumpkin and beetroot gently if preferred warm, but the salad is delicious served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad ahead of time?
Yes, roast the pumpkin and beetroot and prepare the dressing ahead. Store separately and combine just before serving to keep the greens fresh and crisp.
What if I don’t have foil to wrap the beets?
You can roast the beets unwrapped in a covered baking dish or wrapped in parchment paper. Wrapping helps retain moisture and speeds cooking, but it’s not essential.
PrintRoasted Pumpkin and Beetroot Salad with Feta, Pine Nuts, and Maple-Balsamic Dressing Recipe
A vibrant and nutritious Roasted Pumpkin and Beetroot Salad combining tender roasted pumpkin and beetroot with tangy feta, crunchy pine nuts and pepitas, fresh baby greens, and a zesty maple-Dijon vinaigrette. Perfect as a wholesome side dish or light meal, this salad balances earthy, sweet, and savory flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
Roasted Vegetables
- 2 pounds (900 grams) pumpkin or squash, peeled and cut into cubes (Kent, Japanese, kabocha, or butternut recommended)
- 4 medium-sized beets (beetroot), tops removed and scrubbed clean
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
Salad Toppings
- 1/2 cup diced or crumbled feta cheese
- 1/4 cup toasted pine nuts
- 1/4 cup pepitas (pumpkin seeds)
- 1 to 2 large handfuls baby arugula (rocket), or baby spinach or mixed baby greens
Dressing
- 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
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare Vegetables: Peel and cube the pumpkin, and clean the beets by removing tops and scrubbing them thoroughly.
- Arrange Vegetables for Roasting: Wrap each beet individually in foil and place them along one side of the baking sheet. Spread the cubed pumpkin on the remaining space on the baking sheet. Drizzle the pumpkin with olive oil, then season both pumpkin and beets with sea salt and freshly ground black pepper. Toss the pumpkin cubes gently to coat with oil and seasoning, and spread them evenly.
- Roast the Vegetables: Roast in the oven for 45 minutes to 1 hour. Flip the pumpkin cubes halfway through roasting to ensure even cooking and browning. The beetroot is done when a knife pierces it easily, and the pumpkin is tender inside with a slightly golden exterior. Note that beets may need longer to cook depending on their size. Remove the baking sheet from the oven and carefully unwrap the beet foil packets to release steam. Let both cool.
- Make the Dressing: In a small bowl or jar, whisk or shake together extra virgin olive oil, apple cider or balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
- Prepare Beetroot: When cool enough to handle, peel the beetroot skin off by rubbing it under cool running water or using a paper towel. Slice or cube the beetroot as preferred.
- Assemble the Salad: In a large bowl, gently toss the roasted pumpkin and prepared beetroot with the dressing. Transfer to a serving bowl or platter. Scatter crumbled feta cheese, toasted pine nuts, pepitas, and baby arugula or greens evenly over the top, or alternatively use the greens as the salad base before adding the roasted vegetables and toppings.
Notes
- Beets may take longer to roast than the pumpkin depending on size; ensure they are fork-tender before removing from the oven.
- Peeling beets after roasting is easier once they have cooled; skin should rub off easily.
- You can substitute baby arugula with baby spinach or mixed baby greens according to preference.
- For a vegan version, omit feta cheese or replace with vegan cheese alternatives.
- To toast pine nuts and pepitas, dry-roast in a skillet over medium heat until golden and fragrant.
- This salad is delicious served warm or at room temperature.
Keywords: roasted pumpkin salad, beetroot salad, fall salad, healthy salad, vegetarian salad, roasted vegetables, pumpkin recipe, beetroot recipe
