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Square cropped image of a close up of a plate of salad topped with cubes of roasted pumpkin and roasted beetroot, pumpkin seeds, walnuts, pomegranate seeds and dressing.

Roasted Pumpkin and Beetroot Salad

This roasted pumpkin and beetroot salad is deliciously irresistible! Serve with maple Dijon dressing for perfectly complimentary flavor that’s vegan and gluten free.
Course Appetizer, Salad, Side Dish
Cuisine Vegan
Keyword Roast pumpkin and beetroot salad
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 Servings
Calories 218kcal



Roasted Pumpkin and Beetroot

  • 1 ½ cup pumpkin , cubed or sliced
  • 1 cup beetroot , peeled and cubed or sliced
  • 2 teaspoon olive oil , divided
  • ½ teaspoon salt , divided
  • black pepper (to taste; optional)

Maple Dijon Dressing

Salad Base

  • 6 cup mixed salad greens (spinach, arugula, etc.)
  • ¼ cup pumpkin seeds (raw or roasted)
  • ¼ cup walnuts , chopped
  • ¼ cup pomegranate seeds (optional)


Step 1: Roast Pumpkin and Beetroot

  • Preheat your oven to 400 °F.
  • Prep a baking tray by covering it with parchment paper (I don’t recommend using a silicone baking mat with beetroot).
  • Cut the pumpkin in half and remove its seeds. Cut off the peel and cube the pumpkin. Aim for small bite-sized cubes.
    1 ½ cup pumpkin
  • Toss the pumpkin cubes with ½ the olive oil and a pinch of salt. Optional to add black pepper.
    2 teaspoon olive oil, ½ teaspoon salt, black pepper
  • Peel and wash the beets. Cut into small cubes, slightly smaller than the pumpkin cubes. Always wash anything beetroot touches right away to avoid stains!
    1 cup beetroot
  • Toss the beets in ½ the olive oil and some salt. Optional to add black pepper.
    2 teaspoon olive oil, ½ teaspoon salt, black pepper
  • Place cubed beets on one half of the baking tray and pumpkin on the other half.
  • Roast for 30-40 minutes, until your pumpkin and beetroot are soft through to the center. Pumpkin may fully cook before the beetroot. If that’s the case, remove the pumpkin from your tray and continue roasting the beetroot until it’s soft in the center.
  • Remove the cooked veggies from your oven. You can serve the roast pumpkin and beetroot hot over the salad, allow them to cool to room temperature before serving, or chill in the fridge for a completely cold salad.

Step 2: Make Dressing

  • Add all the dressing ingredients to a small jar. Secure the lid and shake well to combine.
    3 tablespoon apple cider vinegar, 2 tablespoon maple syrup, 1 tablespoon Dijon mustard, ¼ cup olive oil, ¼ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ⅛ teaspoon black pepper
  • You can also whisk the dressing together in a small bowl using a fork or whisk.

Step 3: Assemble and Serve

  • If you plan to eat the full salad in one meal, toss the roasted pumpkin and beetroot with the salad greens, dressing, walnuts, pumpkin seeds and pomegranate seeds.
    6 cup mixed salad greens, ¼ cup pumpkin seeds, ¼ cup walnuts, ¼ cup pomegranate seeds
  • If you plan to have leftovers, keep salad greens separate from the dressing, roasted pumpkin and beetroot. Serve by placing some greens on the plate with all the toppings and a drizzle of dressing.
  • Some other tasty toppings are vegan feta and avocado. For a heartier salad, add cooked quinoa and/or lentils.



Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.


Serving: 1Serving (⅙ of recipe) | Calories: 218kcal | Carbohydrates: 16g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 403mg | Potassium: 461mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5947IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 2mg