Get ready to enjoy a delicious and beautiful roast pumpkin and beetroot salad recipe. Vegan and gluten free, it’s packed with flavor and makes the perfect appetizer or side dish!
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How to Make Roast Pumpkin and Beetroot Salad
This recipe is incredibly easy to make. Simply prepare, then roast the pumpkin and beetroot. While that’s in the oven, get the rest of the salad ingredients and maple Dijon dressing ready!
I like to use a mix of leafy greens from the grocery store as the base for this salad. Spring mix or spinach and arugula mix are both delicious options, but use whatever greens you enjoy or have on hand!
To start, peel the pumpkin, remove its seeds, then cut into small cubes. You can use any type of pumpkin or squash for this recipe.
In the photos and video I use frozen pumpkin cubes, making the process quicker and easier!
Toss the pumpkin with some oil (olive or avocado work well), then a light pinch of salt and pepper. Spread onto one half of a parchment covered baking tray and move onto the beetroot.
The beetroot prep is the same as for pumpkin. Peel the beetroot and either slice it thinly or cut into very small cubes.
For this recipe I have purchased thinly sliced, frozen beetroot! Frozen, pre-cut veggies make life so much easier sometimes and this is no exception.
Toss the cubed or sliced beetroot with some oil and salt, then spread out onto the other half of the parchment covered baking tray.
Beetroot is very pigmented and will dye the pumpkin red if they come in contact. Work to keep the two veggies separate on the baking tray to prevent this.
Also, since the pigment in beetroot stains so easily, make sure to wash any surfaces the beetroot comes in contact with immediately otherwise it’ll likely stain.
Dressing for Pumpkin Salad: Maple Dijon
Beetroot and pumpkin are both fairly sweet vegetables. To compliment them, a dressing that is tangy and slightly sweet is perfect.
This recipe’s dressing uses Dijon mustard for a boost of flavor while maple syrup balances the apple cider vinegar tang. Overall, it’s a simple but flavorful dressing, perfect for a fall salad (that you can enjoy any time of year too!).
How to Serve Roasted Vegetable Salad
There are two ways to serve this roast pumpkin beetroot salad:
- With the vegetables warm from the oven.
- After chilling the roast vegetables.
I prefer the vegetables to be warm; if you choose this option, know that the heated vegetables may wilt the salad greens. Toss everything together immediately before serving rather than letting the salad sit for any length of time to prevent extra wilting.
If you serve with chilled vegetables, it’s still a delicious salad. You don’t have to worry about the heat wilting salad greens, but it’s always best to toss salads directly before serving,
This salad can be prepped in advance, just keep each component of the salad separate until serving (roasted vegetables, salad greens, dressing, additional toppings all separate).
If you prep in advance, the vegetables can be reheated in the microwave, oven or toaster oven until warmed through if you like!
Additional Toppings for Beetroot and Pumpkin Salad
This recipe uses a couple simple toppings: pepitas and crushed walnuts. These two ingredients offer a delicious crunch and are very nutritious.
There are plenty of other tasty options to top beetroot and pumpkin salad, including:
- Vegan feta cheese
- Roasted pine nuts
- Toasted hazelnuts
- <a “Vegan Goat Cheese Recipe (Dairy-free) href=”/recipes/vegan-goats-cheese/”>Cashew “goats cheese”
- Pomegranate seeds
- Red onion
Any nut or seed would be tasty on top of this salad, so use what you like and have around! Adding vegan cheese is a delicious way to add flavor too.
This salad is beautiful as-is, but if you’re looking for additional color, red onion and/ or pomegranate seeds are great choices.
Turn this Side Salad into a Meal
This delicious salad is the perfect appetizer or side dish. While it’s packed with flavor and nutrition, on its own, it’s not a complete meal.
If you’d like to turn this pumpkin beetroot salad into a full meal, consider adding some plant-based protein and carbohydrates! You could also double the amount of pumpkin and/ or beetroot you roast to create a more filling salad.
This salad would be delicious with:
- Cooked quinoa
- Chickpeas or lentils
- Steamed or roasted sweet potato
- Cooked wild rice
- Tofu (marinated into “feta cheese” or pan fried with some extra salad dressing)
Regardless of how you serve this salad, I hope you enjoy it. If you make this recipe and share on social media, I’d love to see what you make. Please tag @lettucevegout so I get notified!
Roast Pumpkin and Beetroot Salad | Vegan & Gluten Free
- Cutting Board
- Baking tray
- Silicone baking mat
- Jar or small container
Roasted Pumpkin and Beetroot
- 1 ½ C pumpkin (or squash), cubed
- 1 C beetroot cubed
- 2 tsp olive oil divided
- ½ tsp salt divided
- black pepper to taste (about 1/8 tsp)
Maple Dijon Dressing
- 6 C mixed salad greens
- ¼ C pepitas (pumpkin seeds; option for raw or roasted, salted or not)
- ¼ C walnuts crushed
Roasted Pumpkin and Beetroot
- Preheat the oven to 400 °F.
- Remove seeds, peel the pumpkin (or squash) and cut into 1 ½ C worth of small, bite sized cubes. Toss with 1 tsp olive oil, ¼ tsp salt and black pepper to taste (about 1/16 tsp).
- Place the pumpkin onto one half of a parchment paper covered baking tray.
- Next, peel and cube the beetroot, cutting into 1 C worth of small, bite sized cubes. Toss with 1 tsp olive oil and salt to taste (about 1/8 tsp).
- Place the beetroot onto the other half of the parchment covered baking tray.
- Bake for 25-30 minutes, until the pumpkin and beetroot are cooked through.
Maple Dijon Dressing
- While the vegetables roast, whisk together all dressing ingredients (or shake together in a small jar); 3 tbsp apple cider vinegar, 2 tbsp maple syrup, 1 tbsp Dijon mustard, ¼ C olive oil, ¼ tsp salt, ¼ tsp garlic powder, ¼ tsp onion powder and 1/8 tsp black pepper (or to taste).
- Set aside.
- When the vegetables are roasted, allow them to cool for at least 20 minutes.
- Place 6 C mixed salad greens into a large bowl and top with the roasted vegetables, ¼ C pepitas and ¼ C walnuts, crushed.
- Pour over the dressing, toss to coat everything and serve!