Roasted Pumpkin and Beetroot Salad Recipe

This Roasted Pumpkin and Beetroot Salad is a vibrant and nutritious dish that combines the earthy sweetness of roasted beets with the rich, caramelized flavor of pumpkin. Tossed with fresh greens, crunchy nuts, and a tangy dressing, this salad is perfect for a light lunch, a side dish, or even a festive meal. The combination of textures and flavors makes it both satisfying and refreshing.

Ingredients

For the Roasted Vegetables

• 2 pounds pumpkin or squash, cubed
• 4 medium-sized beets, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper

For the Salad Base

• 2 large handfuls baby arugula or mixed greens
• ½ cup crumbled feta cheese
• ¼ cup toasted pine nuts
• ¼ cup pepitas (pumpkin seeds)

For the Dressing

• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste

Instructions

Step 1: Roast the Vegetables

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wrap the beets individually in foil and place them on one side of the baking sheet.
3. Spread the cubed pumpkin on the other side, drizzle with olive oil, and season with salt and pepper.
4. Roast for 45–60 minutes, flipping the pumpkin halfway through, until tender and slightly golden brown.
5. Remove from the oven, unwrap the beets, and let them cool before peeling and slicing.

Step 2: Prepare the Dressing

1. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and black pepper.
2. Set aside until ready to use.

Step 3: Assemble the Salad

1. In a large serving bowl, arrange the baby arugula or mixed greens.
2. Add the roasted pumpkin and beetroot, gently tossing with the dressing.
3. Sprinkle with crumbled feta, toasted pine nuts, and pepitas.

Step 4: Serve and Enjoy

1. Garnish with extra feta or nuts, if desired.
2. Serve immediately or chill for a refreshing cold salad.

Tips for the Best Roasted Pumpkin and Beetroot Salad

• Use fresh, seasonal produce for maximum flavor.
• Roast the beets separately to prevent color bleeding.
• Toast the nuts for extra crunch and depth.
• Experiment with toppings like avocado or quinoa for added texture.

This Roasted Pumpkin and Beetroot Salad is a delicious way to enjoy hearty vegetables with a touch of elegance. Whether served warm or cold, it’s a dish that brings out the best of fall flavors! 🍂🥗

You can find more details here and here.