Pumpkin and Beetroot Salad


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


1. Roast Pumpkin     and Beetroot 2. Make Dressing 3. Assemble Salad 4. Serve Salad

How to Make It

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

If you'll have some leftovers, avoid mixing all ingredients. Refrigerate each component separately for up to 5 days.

How to Store Leftovers

Pumpkin and Beetroot Salad