Go Back
–+ servings
Roasted Pumpkin and Beetroot Salad

Roasted Pumpkin and Beetroot Salad

A delicious roasted pumpkin and beetroot salad complemented with baby spinach and a homemade dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 250 kcal

Equipment

  • Small bowl
  • whisk
  • measuring cups and spoons
  • kitchen scales
  • salad bowl
  • large roasting dish

Ingredients
  

  • 1 kg Kent pumpkin, skin and seeds removed and diced
  • 0.6 kg beetroot, ends removed, peeled and diced
  • 2 tablespoons extra virgin olive oil
  • 250 grams baby spinach, rinsed and dried
  • 90 grams goats cheese, soft
  • 3 tablespoons pepitas, pumpkin seeds
  • 3 tablespoons sunflower seeds
  • Sea salt, to taste

Salad Dressing

  • 30 mL apple cider vinegar
  • 60 mL extra virgin olive oil
  • 1 tablespoon wholegrain mustard
  • 1 teaspoon honey
  • Black pepper, to taste
  • Sea salt, to taste

Instructions
 

  • Preheat the oven to 200 degrees.
  • 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 pepitas and sunflower seeds onto a baking tray and into the oven for 15 minutes. Remove from oven and allow to cool.
  • To make the dressing add the apple cider vinegar, olive oil, mustard, honey, salt and pepper to a bowl and whisk until smooth and emulsified.
  • To assemble, add the baby spinach to a bowl along with the roasted beetroot and then pumpkin. Crumble goats cheese over the top and sprinkle with toasted seeds. Drizzle with dressing just before serving.

Notes

Allow the roasted vegetables to cool before mixing with the spinach and dressing for the best flavor.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 250mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 15mgCalcium: 100mgIron: 2mg
Keyword Beetroot Salad, healthy salad, Pumpkin Salad, Roasted Pumpkin and Beetroot Salad
Tried this recipe?Let us know how it was!