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–+ servings

Roasted Pumpkin and Beetroot Salad

Packed with essential vitamins, minerals, and antioxidants, this Roasted Pumpkin and Beetroot Salad is not only visually appealing but also a powerhouse of health benefits!
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 1190 kcal

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!

Nutrition

Calories: 1190kcalCarbohydrates: 32gProtein: 57gFat: 102gSaturated Fat: 21gPolyunsaturated Fat: 36gMonounsaturated Fat: 38gTrans Fat: 0.1gCholesterol: 34mgSodium: 868mgPotassium: 1874mgFiber: 14gSugar: 11gVitamin A: 2447IUVitamin C: 17mgCalcium: 332mgIron: 16mg
Keyword Beetroot, easy to make, Healthy, red beets, roasted, Roasted Beets, roasted pumpkin, salad, vegan
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