Roasted Pumpkin & Beetroot Salad (Simple Fall Harvest Bowl)

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Total Time:
45 minutes mins

Yields:
4 people
Recipe
Video

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This roasted pumpkin and beetroot salad brings fall flavors to your table with caramelized squash, tender beets, fresh greens, and a tangy mustard lemon vinaigrette. Ready in 45 minutes, it’s a simple gluten free side, weeknight meal prep bowl, or holiday dish (or festive fall centerpiece) that’s as pretty as it is nourishing.

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Why You’ll Fall for This Pumpkin & Beet Salad

Make‑Ahead Friendly: Roasted veggies hold up for days, which is perfect for weekly meal prep. My toddler calls this her ‘rainbow bowl’ – it’s as fun to eat as it is nourishing.
Caramelized Roots: High heat roasting (425°F) draws natural sugars from squash and beets: a technique I fine‑tuned over years in my kitchen.
Balanced Plate: Greens and seeds add fiber and texture, while the mustard‑lemon vinaigrette ties flavors, embodying my “building a healthy plate” approach.
Versatile: Just like my other beet salad recipes this salad is also gluten free, dairy free, vegan friendly and a perfect vegetarian side dish fit for a holiday table.
Health Benefits: Rich in beta‑carotene and plant‑based iron for vision and blood health, bursting with anti‑inflammatory antioxidants from beets, and rounded out by healthy fats and protein in avocado and pumpkin seeds.

Ingredients for Roasted Pumpkin & Beetroot Salad

Winter squash varieties: kabocha, butternut, sugar pumpkin. Choose any sweet variety you like, I used Delicata Squash (about 4 to 6 pounds).
Beet choices: Red for depth, golden for mild sweetness. The golden ones tend to have a milder flavor than their dark red counterparts.
Fresh greens: mix bitter (arugula) with mild (spinach) for contrast. They add extra nutrients and make the salad lighter.
Avocado – loaded with heart-healthy fatty acids that will help absorb more of the vitamins in minerals.
Optional mix‑ins: microgreens, fresh mixed herbs, or crumbled goat cheese (omit for dairy‑free).

See all measurements in the recipe card:

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Watch: How to Make Roasted Pumpkin & Beetroot Salad (Video)

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Pumpkin And Beetroot Salad Recipe

This easy pumpkin and beetroot salad features roasted pumpkin and beets, fresh leafy greens, pumpkin seeds, and a mustard lemon vinaigrette. A beetroot and pumpkin salad that is also gluten free, dairy free, vegan friendly and a perfect vegetarian side dish fit for a holiday table.

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Prep Time
15 minutes mins
Cook Time
30 minutes mins
Total Time
45 minutes mins
Course:
Lunch, Salad, Side Dish
Cuisine:
Clean Eating
Servings:
4 people
Calories:
264.5kcal
Author:
Olga Caz
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Roasted Vegetables

3 cups beetroot – cubes
3 cups pumpkin or squash – cubes
1 tbsp olive oil – or avocado oil
¼ tsp sea salt & black pepper

Salad Base

3-4 cups leafy greens – spinach, arugula, kale, parsley mix
½ medium red onion – thinly sliced
½ cup pumpkin seeds – toasted
1 avocado – (optional)

Salad Dressing

1½ tbsp Dijon mustard
1½ tbsp lemon juice – or apple cider vinegar
1 tbsp olive oil
1 tbsp sweetener – honey or maple syrup
¼ tsp sea salt
1 tbsp chia seeds – to thicken the dressing

Instructions

Roast Vegetables

Preheat oven to 425°F. Toss pumpkin and beetroot with oil, salt, and pepper; spread on a baking sheet. Roast 30 mins, tossing halfway, until edges caramelize.

Prepare The Salad Dressing

While the veggies are cooking, add all dressing ingredients in a small bowl, whisk and allow to combine the flavors until you’re ready to assemble the salad.

Assemble the Salad

Mix the ingredients. Here you have two options, combine everything in one bowl and toss everything together or layer the ingredients on a platter, top with pumpkin seeds and drizzle the dressing just before serving.
Serve: Enjoy warm, at room temperature, or chilled as a make‑ahead salad.

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Notes

Storing: this beetroot and pumpkin salad can be made ahead of time and stashed in the fridge until dinner. If you want your salad to keep for longer then don’t add the leafy greens, they will get wilted once you combine the dressing.
Freezing: not recommended. Keep cold in the refrigerator.

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Nutrition

The information shown is an estimate provided by an online nutrition calculator.

If you made this Pumpkin and Beetroot Salad recipe, then please leave a ⭐️⭐️⭐️⭐️⭐️ star rating or a comment below the recipe card. your feedback is really helpful for me and readers!

How to Roast Pumpkin & Beetroot Perfectly

In the fall you can prepare this pumpkin and beetroot salad in the oven (cubed) or steamed on the stove. In the summer, you can roast the beets and pumpkin on the grill for a more robust flavor.

Time needed: 30 minutes

How to Get Pumpkin & Beets Just Right

Uniform Cubes:
Aim for ½‑inch pieces so they cook evenly.
High Heat & Space:
Oven Method: toast on a single layer (large baking sheet) at 425°F, no overcrowding.
Mid‑Roast Flip:
Gently turn halfway for even browning.

Mustard‑Lemon Vinaigrette

To make the dressing whisk together:

Dijon mustard for creaminess and tartness
Lemon juice or apple cider vinegar for brightness and acidity
Maple syrup to balance tartness
Chia seeds to thicken (optional)
Salt to enhance the flavor.
Oil is optional (or you can add a teaspoon of mayo). I prefer less oil.
Adjust to reach a pourable consistency.

Assembly and Serving Suggestions

Bowl Style: Toss everything together for an easy weeknight dinner.
Layered Platter: Arrange a bed of greens, then place the roated veggies, and finish with avocado and sliced onion in rows for a beautiful harvest spread. The drizzle the dressing.
Family‑Style: Serve on a large platter so guests can help themselves.

Here I mixed all salad ingredients in a bowl.

But for presentation purposes you can layer the ingredients and drizzle the salad dressing at the end.

Customization And Substitutions

This salad is perfect for using up the root vegetables you might have lying around, and you can easily substitute for sweet potatoes, carrots, turnips or parsnips.
No pumpkin seeds? Feel free to use other seeds like sunflower seeds or hemp instead. Nuts are another great option.
Add vegan feta cheese or regular feta for a creamy taste addition.
Grain Bowl Upgrade: Add 1 cup cooked quinoa or farro for satiety (Building a Healthy Plate Approach).
Sweet‑Spicy Twist: Stir ½ tsp chili flakes into the dressing.

Storage & Meal‑Prep Tips

Refrigerate: 3-4 days in separate containers (veggies and greens).
Reheat: Gently warm veggies before tossing with fresh greens.
Make‑Ahead: Roast veggies on Sunday; assemble salads fresh daily.
Freezing: not recommended. Keep cold in the refrigerator.

Frequently Asked Questions

What’s the best pumpkin for roasting?

Select smaller winter squash like butternut or sugar pumpkins—sweet, smooth‑textured flesh.

Can I serve this salad warm?

Yes! Drizzle hot roasted veggies over the greens, or chill completely for a refreshing cold salad.

How long does it keep for meal prep?

Roasted veggies last 3–4 days; toss with fresh greens just before eating to avoid wilting.

More Beetroot And Pumpkin Recipes

Smoothie for Liver Detox & Colon Cleanse + Gut Health Recipe

Russian Beet Salad With Sauerkraut (Vinaigrette)

Wholesome Butternut Squash Casserole With Sweet Potato

Simple Beetroot Salad With Walnuts Prunes And Avocado (Vegan)

Other Healthy Salad Recipes To Try

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