This Roast Pumpkin and Beetroot Salad is the perfect lunch for this transitioning time between the seasons! Going from winter into spring, or from summer into autumn!
It’s that time of the year when we are craving something fresh and simultaneously need these comforting and grounding root vegetables.
This nutritious salad is full of different kinds of flavours! The sweetness of the roast pumpkin and beetroot meets the slightly sour and bitter lemon tahini dressing.
By the way, this roast pumpkin and beetroot salad is also naturally vegan!
Ingredients
For the Salad:
- pumpkin
- beetroots
- salad greens (I used spinach and kale)
- chickpeas
- walnuts & pumpkin seeds
- dried cranberries (optional)
- feta cheese (vegan, if needed; optional)
- fresh parsley to garnish
For the Dressing:
- tahini
- lemon juice
- salt & pepper
(see recipe card for quantities)
This is how I like to make this salad. But please do feel free to swap any of these ingredients!
If I ate dairy, I’d add feta or goat cheese to this salad! I reckon that’d be a very tasty combination! If you’re vegan or dairy-free, you can add vegan feta, if you like!
Instructions
How to roast pumpkin and beetroot?
I always make a big batch of roast veggies. I use leftover roast pumpkin to make pumpkin puree for all these yummy pumpkin recipes, and roast beetroot for my homemade dip or I use it in risotto!
Step One. Preheat your oven to 175 °C/350 °F and line a baking tray with baking paper or a silicone baking mat.
Step Two. Cut the pumpkin in half. Remove the seeds (you can use them as well to sprinkle over your salad, here’s how to prepare them). Don’t cut off the skin! Most varieties of pumpkins have edible skin.
Peel the beetroots and cut off the ends. Cut the pumpkin and beetroot into small, bite-size pieces. Place them into a large bowl.
Step Three. Coat with a generous amount of oil (I love using olive oil). Transfer onto the lined baking tray and sprinkle the veggies with salt.
Step Four. Bake for up to 40-50 minutes, depending on how large you cut the pieces. The veggies should be very soft when cooked and have that typical roasted, crusty kinda look.
Step Five. Let the roast pumpkin and beetroot cool down for a bit before adding them to your salad. I actually let them cool down completely and store them in the fridge for later use.
How to prepare this salad?
Step One. Make the dressing. Simply mix tahini and lemon juice until nice and creamy. Add salt and pepper to taste. The dressing will be quite sour and slightly bitter on its own but together with the salad, it tastes so good!
Step Two. Start with the salad greens. Place them on the plate(s) or in the bowl(s). Top with roast veggies, chickpeas, pumpkin seeds, walnuts, dried cranberries (opt.), feta cheese (opt.) and fresh parsley.
Drizzle dressing over each individual salad.
Substitutions
Nut-free: Leave out the walnuts and add more pumpkin seeds or add sunflower seeds.
Lemon Juice: Instead of lemon juice, you may also use vinegar. However, only use half the amount. Otherwise, the dressing gets too acidic. You can add water to achieve the right consistency.
Tahini: I love tahini and its bitter taste. If you don’t, you can swap it with a different seed or nut butter.
Variations
Instead of pumpkin and beetroot, you can most definitely choose different vegetables! Roast carrots, sweet potatoes or parsnips will taste wonderfully in this salad too!
Storage
Keep the ingredients separately. This will keep the salad fresh for longer! Whenever you want it, simply assemble the ingredients.
In the fridge: I keep the salad greens & parsley in one container, the roast veggies in another, the chickpeas in yet another and the dressing in a recycled jam or peanut butter jar.
If using feta/goat cheese, keep it in a different container. Walnuts, pumpkin seeds and dried cranberries (if using) can all go in one container and you can keep them in the pantry.
The roast veggies keep in the fridge for at least one week! You could even freeze them for several months if you like.
Meal Prep
This roast pumpkin and beetroot salad is also a great meal prep! This is why it’s always a good idea to make a big batch of roast veggies!
When you take this salad to work/uni/school, put all ingredients in one container and keep the dressing in a separate little one, so it doesn’t make the salad greens go all soggy!
📖 Recipe
Ingredients
For the Salad
- 1 small pumpkin
- 4-6 beetroots
- olive oil for roasting
- salad greens I used spinach and kale
- 1 400g-tin chickpeas drained and rinsed
- 50g / ½ cup walnuts
- 30g / ¼ cup pumpkin seeds
- 2 handfuls dried cranberries optional
- feta or goat cheese optional, vegan if needed
- 3 sprigs fresh parsley to garnish
For the Dressing
- juice of one lemon
- 1-2 tablespoon tahini
- salt & pepper to taste
Instructions
Roast the Veggies
- Preheat your oven to 175 °C/350°F and line a baking tray with baking paper or a silicone baking mat. Cut the pumpkin in half and remove the seeds. Don’t cut off the skin! Most varieties of pumpkins have edible skin. Peel the beetroots and cut off the ends. Cut the pumpkin and beetroot into small, bite-size pieces.
- Place them into a large bowl. Coat with a generous amount of oil (I love using olive oil). Transfer onto the lined baking tray and sprinkle the veggies with salt.
- Bake for up to 40-50 minutes, depending on how large you cut the pieces. Let the roast pumpkin and beetroot cool down for a bit before adding them to your salad.
Make the Salad
- Make the dressing first. Simply mix tahini and lemon juice until nice and creamy. Add salt and pepper to taste.
- Start with the salad greens. Place them on the plate(s) or in the bowl(s). Top with roast veggies, chickpeas, pumpkin seeds, walnuts, dried cranberries (opt.), feta/goat cheese (opt.) and fresh parsley. Drizzle dressing over each individual salad.
