There’s something downright comforting about a good roasted beetroot & pumpkin salad. The colors alone—deep ruby reds and warm golden orange—make it look like autumn showed up and decided to stay for dinner. And the flavor? Sweet, earthy, tangy, and just the right amount of creamy. It’s the kind of salad that doesn’t feel like a “salad” (you know, the kind you politely nibble at a potluck). This one’s hearty enough to be a meal on its own, yet light enough to sit happily next to your favorite main dish.
As a mom of three, I’m always looking for recipes that check all the boxes: quick enough for a weeknight, fancy enough to serve to company, and wholesome enough that I feel good about feeding it to my family. This recipe? It nails all three.
Table of Contents
Why You’ll Love This Roasted Beetroot & Pumpkin Salad
- It’s versatile – enjoy it warm from the oven or chilled straight from the fridge.
- It’s nourishing – with lentils, spinach, pumpkin seeds, and feta, it packs protein, fiber, and vitamins into every forkful.
- It’s beautiful – the vibrant colors turn any dinner table into a celebration.
- It’s simple – just roast, toss, drizzle, and you’re done.
What Does Roasted Beetroot & Pumpkin Salad Taste Like?
Imagine sweet roasted pumpkin that practically melts in your mouth, paired with earthy beets that bring depth and a little natural sweetness. Add the creamy saltiness of feta, the crunch of pumpkin seeds, and the zing of a citrusy dressing—it’s like a flavor party where everyone gets along.
I served this once to my sister, who swore she “didn’t do beets.” One plate later, she was scooping seconds. Enough said.
Ingredients You’ll Need for Roasted Beetroot & Pumpkin Salad
One of the things I love about this roasted beetroot & pumpkin salad is how simple and down-to-earth the ingredient list is. You don’t need anything fancy—just fresh veggies, pantry staples, and a little citrus to bring it all together. Let’s break it down so you know exactly what to grab before you start cooking:
- Japanese pumpkin (about 600g, or ¼ of a whole pumpkin, cubed): Also called kabocha squash, this pumpkin has a sweet, nutty flavor and roasts beautifully without turning mushy. If you can’t find Japanese pumpkin, don’t worry—butternut squash works just as well and is often easier to find in American grocery stores.
- Fresh beetroot (2 medium, peeled and cubed): Beets add that earthy-sweet balance to the salad. Pro tip: wear gloves when chopping if you don’t want to look like you just finished tie-dyeing your hands.
- Olive oil (1 tablespoon, for roasting): A little goes a long way here. Tossing the vegetables lightly in oil helps them crisp and caramelize instead of steaming.
- Baby spinach (4 cups, packed): Spinach forms the fresh, leafy base of this salad. If spinach isn’t your thing, you can swap in arugula for a peppery bite or even a spring mix.
- Red onion (½, thinly sliced): Adds a little sharpness and crunch that balances the sweetness of the roasted vegetables.
- Lentils (1 can, rinsed and drained): These little gems add plant-based protein and extra heartiness, making this salad feel like a full meal. You can use green, brown, or even black lentils depending on what you have. Chickpeas also make a great stand-in if you’re in the mood for variety (check out my roasted veggie chickpea bowls for another tasty idea).
- Feta cheese (½ cup, crumbled): That salty, creamy bite ties everything together. For a vegan option, simply swap in dairy-free feta.
- Pumpkin seeds or pepitas (⅓ cup): These add a lovely crunch and a nutty flavor. If you’re feeling adventurous, roast them yourself from the pumpkin you’re using, or keep things simple with store-bought pepitas.
- Salt and pepper: The quiet heroes of seasoning. Don’t skip these—they bring out all the flavors.
For the Citrus Dressing:
- Olive oil (2 tablespoons): Smooth and light, it helps carry the flavors.
- Fresh lemon juice (3 tablespoons): Bright and zesty, it cuts through the richness of the roasted veggies.
- Fresh orange juice (3 tablespoons): Adds a sweet, sunny note that pairs perfectly with beets and pumpkin.
- Salt + pepper: Season to taste—just enough to make the citrus sing.
This ingredient list makes enough for 4 generous servings. And the best part? Most of these ingredients are probably already in your pantry or fridge, which makes this roasted beetroot & pumpkin salad not just nourishing, but also incredibly practical for busy weeknights or effortless entertaining.
Step-by-Step Instructions for Roasted Beetroot & Pumpkin Salad
Let’s make this Roasted Beetroot & Pumpkin Salad together—slow and simple, with the kind of detail that makes weeknight cooking feel easy-breezy.
1) Preheat and prep your pan
Set your oven to 400°F (200°C; 180°C fan-forced). Line a large, rimmed sheet pan with parchment paper to help the veggies caramelize without sticking. If your pan is small, grab two—crowding leads to steaming, not roasting, and we want those golden edges.
2) Cube the pumpkin and beets
Cut the Japanese pumpkin (kabocha) and beetroot into even, bite-size cubes—think about ¾–1 inch. Similar sizes help them cook at the same pace. If your pumpkin has a tough rind, a sturdy chef’s knife is your friend; scoop out the seeds and set them aside if you plan to roast them (see Step 4).
3) Season the vegetables
Pile the pumpkin and beet cubes onto the pan. Drizzle 1 tablespoon olive oil, then sprinkle with salt and pepper. Toss right on the pan with clean hands until every piece has a light, glossy coat. Spread them out in a single layer with a little space between pieces so they brown instead of steam.
Psst…want more roasting pointers? Peek at my method in this quick guide: Healthy Roasted Veggies Recipe.
4) Optional but delish: roast the pumpkin seeds (or pepitas)
If you saved the pumpkin seeds, rinse off the stringy bits, pat them very dry (moisture = soggy), and spread them on a small tray. Spritz or toss with a little oil and a pinch of salt. Roast on an upper rack for 20–30 minutes, stirring once, until crisp and lightly golden.
Using store-bought pepitas instead? Toast them for 5 minutes at the end of the veggie roasting time for a warm, nutty crunch.
5) Roast the beetroot and pumpkin
Slide the tray(s) into the oven and roast for 30–35 minutes, turning the vegetables with a spatula around the 20-minute mark. You’re looking for golden edges and fork-tender centers. If some pieces brown faster, nudge them to the pan’s center and give paler pieces the edges—easy fix.
6) Shake up the citrus dressing
In a small jar with a tight lid, combine 2 tablespoons olive oil, 3 tablespoons fresh lemon juice, 3 tablespoons fresh orange juice, and a pinch of salt and pepper. Seal and shake until glossy and emulsified. Taste: if it’s too puckery, add a splash more orange; if it’s too mellow, a squeeze more lemon.
Love jar-shaken dressings? You might also like this bright, zippy favorite: Ina Garten Lemon Vinaigrette Recipe.
7) Build the salad base
In a large mixing bowl or wide serving dish, lay down 4 packed cups of baby spinach. Scatter over ½ thinly sliced red onion and 1 can of rinsed lentils. The warm vegetables will gently soften the spinach later—so nice.
8) Add the roasted vegetables
Tumble the hot roasted pumpkin and beetroot over the greens. Let the warmth do its thing for a minute or two; this ever-so-slight wilting makes the Roasted Beetroot & Pumpkin Salad extra cozy, especially if you’re serving it warm.
9) Finish with feta, seeds, and dressing
Sprinkle ½ cup crumbled feta and ⅓ cup pumpkin seeds/pepitas across the top. Drizzle on most of the citrus dressing (you can always add more). Use two big spoons to gently toss from the bottom up so every leaf and cube gets a little love without smashing the vegetables.
10) Taste and adjust
Take a quick bite. Add a pinch more salt and pepper if needed, or the rest of the dressing if you like a brighter finish. If you’re serving it chilled, pop the dressed salad into the fridge for 15–20 minutes so flavors mingle.
Serve it your way
This salad is wonderful warm (right after tossing) or cold (straight from the fridge). It’s sturdy enough to pack for lunch and pairs beautifully with grilled chicken, salmon, or a cozy bowl of soup on a cool night.
Storage note
Leftovers keep well in an airtight container in the fridge for 2–3 days. The roasted veggies don’t need reheating—just fork-and-go.
Enjoy every colorful, crunchy, citrusy bite of your Roasted Beetroot & Pumpkin Salad!
Tips and Tricks for Perfect Roasted Beetroot & Pumpkin Salad
- Don’t drown your pumpkin in oil—too much and it’ll go mushy instead of caramelizing.
- Swap out lentils for chickpeas or quinoa if that’s what’s in your pantry.
- No kabocha? Butternut squash works beautifully.
- Want it vegan? Use dairy-free feta.
- Make ahead: roast the veggies earlier in the day, then assemble just before serving.
(And if your kids turn their noses up at beets—try calling them “sweet ruby cubes.” Works wonders at my house.)
Storage
This salad keeps fresh for 2–3 days in the fridge in an airtight container. It’s best enjoyed cold, so no reheating required.
FAQs
Can I roast pumpkin and beetroot together?
Yes! Just make sure the pieces are cut to similar sizes so they cook evenly.
What pairs well with roasted beet salad?
It’s delicious next to grilled chicken, fish, or a hearty soup like my creamy parmesan Italian sausage ditalini soup.
How do you make roasted pumpkin salad?
Roast cubed pumpkin with olive oil, toss with greens, seeds, cheese, and dressing—done.
How to cook beetroot for salad Jamie Oliver?
He’s a fan of roasting them whole in foil. For this recipe, cubing speeds things up.
Conclusion
This roasted beetroot & pumpkin salad is proof that a salad can be both nourishing and downright crave-worthy. With its vibrant colors, bold flavors, and hearty textures, it’s sure to become a repeat on your table—whether for family dinner, Sunday brunch, or your next potluck.
So go ahead, roast those veggies, toss them up, and let this simple yet stunning dish bring some color (and joy) to your plate. And if you try it, tag me—I’d love to see your version!
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Print
Roasted Beetroot & Pumpkin Salad
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasted
- Cuisine: Modern Australian
- Diet: Vegetarian
Description
A vibrant, hearty Roasted Beetroot & Pumpkin Salad featuring caramelized vegetables, fresh greens, lentils, feta, and a zesty citrus dressing.
Ingredients
Japanese pumpkin (about 600g), cubed – or substitute butternut squash
Fresh beetroot (2 medium), peeled and cubed
Olive oil (1 tbsp for roasting, plus 2 tbsp for dressing)
Baby spinach (4 cups, packed)
Red onion (1/2), thinly sliced
Lentils (1 can, rinsed and drained)
Feta cheese (1/2 cup), crumbled
Pumpkin seeds or pepitas (1/3 cup)
Salt and pepper, to taste
Citrus Dressing:
Fresh lemon juice (3 tbsp)
Fresh orange juice (3 tbsp)
Olive oil (2 tbsp)
Salt and pepper, to taste
Instructions
1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. Cut pumpkin and beetroot into 3/4–1 inch cubes. Scoop out seeds if using a fresh pumpkin.
3. Spread cubed vegetables on the pan. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat. Arrange in a single layer.
4. Optional: Rinse and dry pumpkin seeds. Roast separately with oil and salt for 20–30 minutes until crisp.
5. Roast the vegetables for 30–35 minutes, turning once halfway through, until golden and fork-tender.
6. Make the dressing by shaking lemon juice, orange juice, olive oil, salt, and pepper in a jar until emulsified. Adjust to taste.
7. Place baby spinach in a large bowl. Add sliced red onion and rinsed lentils.
8. Add hot roasted vegetables on top of the spinach. Let sit for a minute or two to gently wilt the greens.
9. Sprinkle with crumbled feta and pumpkin seeds. Drizzle with most of the citrus dressing.
10. Toss gently with large spoons. Taste and add remaining dressing or extra seasoning if desired. Serve warm or chilled.
Notes
Use kabocha squash for the best texture, but butternut squash works well too.
For a vegan version, skip the feta or use a dairy-free alternative.
Roasting the pumpkin seeds adds bonus flavor and reduces waste.
This salad is delicious warm or cold and perfect for meal prep.
Store leftovers in the fridge for up to 3 days in an airtight container.
