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Roasted Beetroot & Pumpkin Salad

Roasted Beetroot & Pumpkin Salad for a Cozy Autumn Feast

This Roasted Beetroot & Pumpkin Salad is a colorful, nutritious dish perfect for autumn meals.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: Autumn, Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Roasted Beetroot Can use cooked beets for quicker preparation.
  • 2 cups Pumpkin Butternut squash works as a substitute.
  • 1 cup Cooked Lentils Any cooked legume like chickpeas can be used.
  • 2 cups Baby Spinach Feel free to swap in other leafy greens.
  • 1/4 cup Pumpkin Seeds Substitute with sunflower seeds or walnuts.
  • 1/2 cup Feta Cheese Vegan feta can be used or omitted.
For the Dressing
  • 3 tablespoons Olive Oil Used to roast vegetables and emulsify the dressing.
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons Lemon Juice Part of the citrus dressing.
  • 1 teaspoon Mustard
  • 1 teaspoon Honey or Maple Syrup To enhance dressing flavor.

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl
  • Whisk

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Rinse the pumpkin seeds under cold water, pat dry, toss in olive oil, and roast for 20-30 mins until golden brown.
  2. Increase oven temperature to 400°F (200°C). Peel and cube the beetroot and pumpkin. Toss with olive oil, salt, and pepper, spread on baking sheet, and roast for 30-35 mins until tender.
  3. Prepare the citrus dressing by whisking lemon juice, mustard, and honey/maple syrup in a bowl. Slowly drizzle in olive oil while whisking until emulsified.
  4. In a large bowl, layer baby spinach, cooked lentils, roasted beetroot, and pumpkin. Crumble feta cheese and add pumpkin seeds on top, then drizzle with dressing and toss gently.
  5. Serve immediately or chill in the refrigerator before serving. Enjoy your nutritious salad!

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 300mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Store in an airtight container in the refrigerator for up to 2-3 days. For a warm salad, reheat roasted components before adding fresh spinach and dressing.

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