Name: Roasted Pumpkin and Beetroot Salad
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: For the Salad: 2 pounds (900 grams) pumpkin or squash (such as butternut or kabocha), peeled and cubed; 4 medium beets, tops removed and scrubbed; 1 tablespoon olive oil; 1 teaspoon sea salt; Freshly ground black pepper, to taste; 1/2 cup crumbled feta cheese; 1/4 cup toasted pine nuts; 1/4 cup pepitas (pumpkin seeds); 1–2 large handfuls of baby arugula or baby spinach; For the Maple Dijon Vinaigrette: 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

Description

The Roasted Pumpkin and Beetroot Salad is a feast for both the eyes and the taste buds, showcasing a beautiful mix of seasonal colors and flavors. The sweetness of roasted pumpkin and beetroot pairs wonderfully with creamy feta, while toasted pine nuts and pepitas add a delightful crunch. Tossed with a maple Dijon vinaigrette, this salad brings a balanced and complex flavor profile that’s perfect for fall and winter gatherings. This salad is versatile and hearty enough to serve as a main dish or a festive side. The peppery arugula, together with a medley of autumn produce, makes this salad not only delicious but also a wholesome addition to any holiday table. Perfect for Thanksgiving, cozy gatherings, or even a nutritious lunch, this salad celebrates the best of autumn’s bounty in every bite.

Ingredients

Units Scale

For the Salad:
- 2 pounds (900 grams) pumpkin or squash (such as butternut or kabocha), peeled and cubed
- 4 medium beets, tops removed and scrubbed
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pine nuts
- 1/4 cup pepitas (pumpkin seeds)
- 1–2 large handfuls of baby arugula or baby spinach
For the Maple Dijon Vinaigrette:
- 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

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Instructions

Preheat Oven: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Prep and Roast Veggies: Wrap beets individually in foil and place on one side of the baking sheet. Arrange cubed pumpkin on the other side, drizzle with olive oil, and season with salt and pepper. Toss to coat and spread evenly. Roast for 45 minutes to 1 hour, flipping pumpkin halfway through, until pumpkin is tender and golden and beets are fork-tender.
Cool and Peel Beets: Remove from oven and allow beets to cool slightly before peeling off skins. Cut peeled beets into cubes or slices.
Make the Dressing: In a small bowl, whisk together all vinaigrette ingredients or shake them in a jar.
Assemble Salad: In a large bowl, toss roasted pumpkin and beetroot with the vinaigrette. Transfer to a serving platter and top with feta, pine nuts, pepitas, and baby arugula. Serve immediately.

Prep Time: 15 minutes
Cook Time: 1 hour