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The Vegan Roasted Pumpkin and Beetroot Salad is a vibrant and nutritious dish that combines the earthy flavors of roasted vegetables with the freshness of leafy greens. Packed with essential vitamins, minerals, and antioxidants, this salad is not only visually appealing but also a powerhouse of health benefits. Whether you’re a vegan, a health enthusiast, or simply looking for a delicious and colorful salad option, this recipe will satisfy your taste buds and nourish your body!
Roasted Pumpkin and Beetroot Salad: Nutrient-Packed Goodness!
This Vegan Roasted Pumpkin and Beetroot Salad is a colorful and nutrient-packed dish that will delight your taste buds. The combination of roasted pumpkin and earthy beetroot creates a harmonious blend of flavors, while the addition of fresh greens and a tangy dressing adds a refreshing touch. This salad is not only delicious but also incredibly healthy, as pumpkin and beetroot are rich in vitamins, minerals, and antioxidants. Serve it as a light lunch or a vibrant side dish at your next gathering.
Vegan Roasted Pumpkin and Beetroot Salad
Ingredient Tips!
Pumpkin
Choose a small to medium-sized pumpkin with a firm texture. Look for a pumpkin with a deep orange color and a sweet aroma. Kabocha or butternut squash varieties work well for this salad.
Beetroot
Opt for small to medium-sized beetroots with a firm texture and smooth skin. Look for beetroots that are deep red or golden for a vibrant salad.
Leafy Greens
Choose your favorite greens, such as spinach, arugula, or mixed lettuce. Ensure they are fresh and crisp.
Nuts and Seeds
Add a crunch to your salad with toasted walnuts, pumpkin, or sunflower seeds. You can also use almonds or pecans for added flavor and texture.
Dressing
Create a tangy dressing by combining olive oil, apple cider vinegar, whole-grain mustard, maple syrup, salt, and pepper to taste. Adjust the quantities to suit your preference.
Nutritional Benefits
Pumpkin
Rich in vitamins A and C, pumpkin supports healthy vision, boosts the immune system, and promotes skin health.
Beetroot
Packed with antioxidants and dietary fiber, beetroots aid digestion, support heart health, and help regulate blood pressure.
Leafy Greens
Greens are an excellent source of vitamins A, C, and K, as well as folate and iron. They promote healthy digestion and provide essential nutrients for overall well-being.
Nuts and Seeds
These ingredients provide healthy fats, protein, and a variety of vitamins and minerals. They support brain health, reduce inflammation, and promote a balanced diet.
Roasted Pumpkin and Beetroot Salad
If you want to try this Vegan Roasted Pumpkin and Beetroot Salad recipe, share your photo and experience. In addition, let us know what you think in the comments below by using #veganglobetrotter and #roastedpumpkinbeetrootsalad
Roasted Pumpkin and Beetroot Salad
Ingredients
Let's gather the ingredients!
Salad
- 2 pounds pumpkin peeled, cored, and diced
- 1½ pounds beetroot peeled and diced
- 2 tbsp extra virgin olive oil
- ¼ pound baby spinach
- ¼ pound arugula
- 1 block vegan feta cheese
- 3 tbsp pumpkin seeds
- 3 tbsp sunflower seeds
- ¼ cup pomegranate seeds
- ½ tsp kosher salt or to taste
Salad Dressing
- 2 tbsp apple cider vinegar
- 4 tbsp extra virgin olive oil
- 1 tbsp wholegrain mustard
- 1 tsp maple syrup
- ¼ tsp black pepper to taste
- ¼ tsp kosher salt to taste
Instructions
Let's Begin!
- Preheat the oven to 375°F.
- Drizzle a large baking dish with olive oil. Add the pumpkin and toss to coat evenly in olive oil, before spreading out. In a second large baking dish repeat this process with the beetroot. Season both the beetroot and pumpkin with salt.
- Place the vegetables into the oven to roast for 50 minutes or until the pumpkin is slightly golden brown and tender. Once roasted, set aside to cool to room temperature.
- While the vegetables are roasting, place the pumpkin seeds and sunflower seeds onto a baking tray and into the oven for 15 minutes. Remove from oven and allow to cool.
Dressing
- In a medium bowl, add the apple cider vinegar, olive oil, mustard, maple syrup, salt, and pepper and whisk until smooth and emulsified.
Let's Assemble the salad!
- Add the baby spinach and arugula to a bowl along with the roasted beetroot and then pumpkin. Crumble the vegan feta cheese over the top, sprinkle with toasted seeds, and pomegranate. Drizzle with dressing just before serving.
- Serve and enjoy with family and friends!
For More Vegan Recipes
I’ve provided a list of vegan dishes that are all made entirely of ingredients from plants. Additionally, they make an excellent addition to any vegan dish. These are tasty, even for meat eaters. And for more vegan recipes, subscribe to our newsletter!
Conclusion
Vegan Roasted Pumpkin and Beetroot Salad is a delightful combination of flavors and textures that is not only visually stunning but also nutritionally packed. The roasted pumpkin and beetroot provide a sweet and earthy taste, while the leafy greens add freshness and vibrancy. Adding nuts and seeds offers a satisfying crunch and a dose of healthy fats. With its array of health benefits and incredible taste, this salad is perfect for any occasion, whether a light lunch, a side dish, or a colorful addition to a festive spread. Treat yourself and your loved ones to this nutrient-rich salad and enjoy the goodness it brings to your plate!
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