Roasted Pumpkin and Beetroot Salad with Feta and Toasted Seeds

Why You’ll Love This Salad Recipe

This roasted pumpkin and beetroot salad is a fall and winter favorite: colorful, satisfying and straightforward to prepare.

• Easy to prepare: Simple steps make it ideal for meal prep.
• Seasonal produce: Highlights pumpkin (squash) and beetroot when they’re at their best.
• Great texture and flavor contrast: Sweet roasted vegetables, salty creamy feta, crunchy nuts and seeds, and peppery arugula balanced with a maple-Dijon dressing.
• Flexible serving: Hearty enough for a light main or elegant as a side for holiday meals.

Ingredients You’ll Need

Basic ingredients for this roasted pumpkin and beetroot salad:

• Pumpkin or squash: Kent (Jap), kabocha, or butternut (or the North American equivalent).
• Beetroot (beets): Medium or small beets roast more quickly and are sweeter.
• Olive oil, salt and pepper: For roasting.
• Feta cheese: Crumbled or diced; goat cheese is an easy substitute.
• Pine nuts and pepitas: Toast pine nuts lightly for best flavor; pepitas are pumpkin seeds.
• Arugula (rocket): Baby spinach or mixed greens work, too.
• Maple Dijon vinaigrette: Extra virgin olive oil, apple cider or balsamic vinegar, maple syrup, Dijon mustard, salt and pepper.

See the recipe card below for detailed amounts and full directions.

How To Make Roasted Pumpkin Beetroot Salad

This impressive salad is straightforward: roast, mix the dressing, peel and slice the beets, then assemble.

STEP 1: Prep pumpkin and beetroot

Peel and cube the pumpkin/squash. Trim beet greens, scrub the beets, and wrap each beet individually in foil. Line a large baking sheet with parchment paper, place the wrapped beets to one side, and spread the pumpkin cubes across the remaining space. Drizzle pumpkin with olive oil, season with salt and pepper, and toss to coat evenly.

STEP 2: Roast

Roast at 400°F (200°C) for about 45 minutes to 1 hour, flipping the pumpkin halfway through. Roast until a knife easily pierces the beetroot and the pumpkin is tender and slightly golden. Larger beets may need extra time. Remove from the oven, open the foil carefully to release steam, and let the beets cool.

When cool enough to handle, peel the beetroot—steam-roasted skins usually slip off under cool running water or with a paper towel. Slice or cube the peeled beets.

STEP 3: Prepare the dressing

Whisk the vinaigrette ingredients together in a small bowl or shake them in a jar until emulsified. Taste and adjust seasoning.

STEP 4: Assemble the salad

Gently toss the roasted pumpkin and beetroot with the dressing. Transfer to a serving bowl or platter and scatter crumbled feta, toasted pine nuts, pepitas, and baby arugula over the top. Alternatively, lay the arugula as a bed and arrange the vegetables on top.

A Few Shortcuts

Ways to speed up preparation:

• Buy peeled and cubed pumpkin or squash.
• Use pre-cooked beets—just slice and add.
• Use a store-bought vinaigrette if short on time.

Possible Variations

Customize this salad to your taste:

• Different nuts and seeds: Toasted almonds, walnuts, cashews, pistachios, or sunflower seeds work well.
• Different cheese: Halloumi, blue cheese or soft goat cheese are tasty alternatives to feta.
• Add grains or legumes: Quinoa, wild rice or cooked lentils make the salad more substantial.
• Swap the dressing: Any fruity vinaigrette would complement the roasted vegetables.
• Finish with a glaze: A light drizzle of balsamic glaze adds depth and shine.
• Make it vegan: Omit the cheese or use a plant-based alternative.

Meal Prep and Storage Tips

• Make ahead: Roast the vegetables in advance and refrigerate. Toss with dressing and assemble just before serving.
• Storage: Roasted pumpkin and beetroot keep in the fridge for up to five days. Once dressed, serve promptly for best texture.
• Meal prep: Pack components separately (without dressing) and finish with dressing just before eating; keeps 2–3 days in the fridge.

What To Pair With This Salad

This salad is filling enough on its own for lunch or a light dinner and pairs beautifully as a side with:

• Grilled or roasted meats such as chicken, pork tenderloin, or roast beef.
• Seafood like pan-seared or grilled salmon or shrimp.
• Holiday mains — it’s an elegant and colorful side for Thanksgiving or Christmas.

A Few Questions Answered

More Delicious Salad Recipes

If you enjoy salads, try other recipes for seasonal and flavorful options.

• Winter Holiday Salad
• Tuna Potato Salad with Dill Buttermilk Dressing
• Build Your Own Healthy Nourish Bowl
• Roasted Asparagus Salad
• Burrata Caprese
• Creamy German Cucumber Salad or Cucumber Yogurt Salad