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    Home » Recipes » Salad

    Roasted Pumpkin and Beetroot Salad

    Published: Aug 29, 2022 by Vanessa Vickery · No Comments

    551 shares
    • Share Me268

    Contents

    • 1 RECIPE FEATURES
    • 2 INGREDIENTS YOU NEED
    • 3 RECIPE FAQS
    • 4 Roasted Pumpkin and Beetroot Salad
    Jump to Recipe
    Pumpkin, Beetroot & Avocado Salad. Packed full of amazing flavour and can either be eaten on its own or as part of a meal. Enjoy!

    This Roasted Pumpkin and Beetroot Salad is packed full of amazing flavour and also includes avocado, tomato, baby spinach, rocket and an amazing dressing. It makes a perfect salad for any special occasion and during the cooler months.

    Bowl of roasted pumpkin and beetroot salad on a table with salad servers.

    I love making this salad when entertaining and I often also make this Avocado Walnut Cranberry Apple Salad.

    The heroes of this recipe are definitely the beetroot (also known as beets) and the pumpkin (also known as squash) and they go together so well with the honey mustard dressing and the other salad ingredients.

    RECIPE FEATURES

    Easy to make - This cranberry apple salad is really easy to make and will take around 10 minutes to prepare.

    Healthy wholefood ingredients - which are easy to find at any supermarket, health store, food markets or on-line store.

    Perfect for any occasion - this salad is great to make when entertaining or even as part of your regular dinner menu.

    INGREDIENTS YOU NEED

    • Beetroot/Beets
    • Pumpkin/Squash
    • Baby spinach
    • Rocket leaves
    • Avocado
    • Cherry tomatoes
    • Coconut oil or Olive oil

    DRESSING

    • Coconut vinegar 'balsamic' style or balsamic vinegar
    • Honey - use rice malt syrup or maple syrup if you don't eat honey/
    • Dijon mustard
    • Sea salt and black pepper

    RECIPE FAQS

    Can I substitute the honey?

    Yes, you can use maple syrup or brown rice syrup instead of honey.

    What is the best way to store?

    As long as you keep the dressing separate from the rest of the salad ingredients, then you can store for 1-2 days maximum.

    bowl of salad.

    Looking for other salad recipes? Try these:

    Summer Quinoa Salad

    Tasty Chicken Buddha Bowl

    Avocado Walnut Cranberry Apple Salad

    11 Super Salads

    Chicken Quinoa Salad

    Lastly, I would love to hear from you if you make this salad. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.

    Roasted Pumpkin and Beetroot Salad

    This Roasted Pumpkin and Beetroot Salad is packed full of amazing flavour and also includes avocado, tomato, baby spinach, rocket and an amazing dressing. It makes a perfect salad for any special occasion and during the cooler months.
    5 from 2 votes
    Print Pin Rate
    Category: Soup & Salad
    Cuisine: Western
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 4
    Calories: 221kcal
    Author: Vanessa Vickery

    Ingredients

    • ½ cup beetroot approximately 4 small beetroot/beets, peeled and chopped
    • 1 cup pumpkin approximately ½ small pumpkin/squash, peeled, de-seeded and chopped
    • 2 cups baby spinach
    • 2 cups rockets leaves
    • 1 avocado sliced
    • 1 punnet cherry tomatoes halved
    • 1 tablespoon coconut oil

    Dressing

    • ¼ cup coconut vinegar 'balsamic style' or balsamic vinegar would also work
    • 2 teaspoons honey
    • ½ teaspoon dijon mustard
    • pinch sea salt
    • pinch black pepper

    Instructions

    • Pre-heat the oven: Preheat the oven to 375 F / 190 C
    • Roast the pumpkin and beetroot: Place pumpkin and beetroot on a baking tray lined with baking paper, cover with coconut oil and bake for about 60 minutes or until soft. Remove from the oven and cool for a few minutes.
    • Prepare salad dressing: Add the dressing ingredients to either a small bowl and whisk well to combine OR add the dressing ingredients to a jar, put the lid on and shake until the ingredients have combined.
    • Prepare the salad: When ready to serve, place all the salad ingredients in a large bowl, then add the dressing and mix thoroughly.

    Nutrition

    Serving: 1serve | Calories: 221kcal | Carbohydrates: 11g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 37mg | Potassium: 515mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1490IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 2mg

    More Healthy Soup & Salad Recipes

    • 11 Delicious and Healthy Super Salads
    • Avocado Walnut Cranberry Apple Salad
    • Healthy Breakfast Salads You Will Love
    • Salmon and Poached Egg Breakfast Salad
    551 shares
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    Hi, I'm Ness. I love to create easy-to-make, healthy wholefood recipes. I have an Advanced Diploma of Nutritional Medicine and a passion for adapting classic recipes into gluten free and dairy free versions.

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