Roasted Pumpkin and Beetroot Salad

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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.


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.


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


  • 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


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

Vanessa Gengaroli
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
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Soup & Salad
Cuisine Western
Servings 4
Calories 221 kcal


  • 1/2 cup beetroot approximately 4 small beetroot/beets, peeled and chopped
  • 1 cup pumpkin approximately 1/2 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


  • 1/4 cup coconut vinegar 'balsamic style' or balsamic vinegar would also work
  • 2 teaspoons honey
  • 1/2 teaspoon dijon mustard
  • pinch sea salt
  • pinch black pepper


  • 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.


Serving: 1serveCalories: 221kcalCarbohydrates: 11gProtein: 7gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.01gSodium: 37mgPotassium: 515mgFiber: 5gSugar: 5gVitamin A: 1490IUVitamin C: 10mgCalcium: 32mgIron: 2mg
Keyword beetroot, beets, roasted pumpkin, salad, squash
Tried this recipe?Let us know how it was!
5 from 2 votes (2 ratings without comment)

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