Pumpkin and
Beetroot Salad
Roasted
Full recipe
Roasted Pumpkin and Beetroot
Combine seasonal flavors and colors for a truly beautiful and tasty salad!
Maple Dijon Dressing
These rich dressing flavors perfectly compliment the salad's vegetable base.
Make your own dressing with simple ingredients!
Pumpkin
Beetroot
Olive oil
Salt
Black Pepper
Apple Cider Vinegar
Maple Syrup
Dijon Mustard
Onion Powder
Garlic Powder
Salad Greens
Pumpkin Seeds
Walnuts
Pomegranate Seeds
Ingredients
See ingredient amounts
1. Roast Pumpkin
and Beetroot
2. Make Dressing
3. Assemble Salad
4. Serve Salad
How to Make It
Full instructions
Roast Pumpkin and Beetroot
Step 1:
Cut the pumpkin then remove its seeds and peel.
Cube into bite-sized pieces then toss with oil and salt.
Roast Pumpkin and Beetroot
Step 1:
Peel and wash the beets.
Slice or cut into small cubes, then toss with oil and salt.
Roast Pumpkin and Beetroot
Step 1:
Line a baking tray with parchment paper.
Place the pumpkin on one half and beets on the other, then roast in an oven.
Make Dressing
Step 2:
Add all the dressing ingredients to a small jar.
Secure the lid and shake well to combine.
Assemble Salad
Step 3:
Toss the pumpkin and beets with salad greens, dressing, pumpkin seeds, walnuts and pomegranate seeds.
Serve Salad
Step 4:
Load up with all the flavors and colors this salad offers!
Top with other nuts or seeds
to suit your tastes.
Take your salad to a higher level with:
Red onion
Avocado
Quinoa
Couscous
Lentils
Extra Topping Ideas
Get the full recipe
If you'll have some leftovers, avoid mixing all ingredients.
Refrigerate each component separately for up to 5 days.
How to Store Leftovers
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Pumpkin and
Beetroot Salad
Roasted
Get the full recipe