Best Roasted Beetroot & Pumpkin Salad

Finding a salad that actually feels satisfying and keeps you full can be tricky, especially when you’re trying to eat more vegetables but don’t want to feel like you’re just munching on rabbit food. Most salads leave me hungry an hour later, and let’s be honest, plain lettuce gets boring fast.

This roasted beetroot and pumpkin salad is different though. The roasting brings out all the natural sweetness in both vegetables, and the combination creates a hearty, filling meal that actually tastes amazing. Plus, you can make it ahead of time, which is perfect for busy weeknights when you want something healthy without all the fuss.

What Kind of Pumpkin Should I Use?

This recipe calls for Japanese pumpkin, which is also known as kabocha squash, and it’s honestly one of the best choices for roasting. Kabocha has a sweet, nutty flavor and creamy texture that holds up beautifully when cubed and roasted. If you can’t find kabocha at your grocery store, butternut squash makes a great substitute and is much easier to find year-round. You could also use delicata squash or even regular sugar pumpkin if that’s what you have on hand. Just make sure whatever pumpkin variety you choose has firm flesh that won’t turn to mush when roasted – avoid the big carving pumpkins since they tend to be watery and bland.

Options for Substitutions

This colorful salad is pretty forgiving when it comes to swapping ingredients:

• Japanese pumpkin (kabocha squash): Can’t find kabocha? Butternut squash or regular pumpkin work great too. Sweet potato is another good option – just keep the cooking time the same since they roast at similar rates.
• Fresh beetroots: If you’re short on time, pre-cooked vacuum-packed beetroots from the store work fine. Just add them to the salad without roasting, or give them a quick 10-minute warm-up in the oven.
• Baby spinach: Mixed greens, arugula, or even chopped kale make good substitutes. If using kale, massage it with a bit of olive oil first to soften the leaves.
• Canned lentils: Any cooked legume works here – try chickpeas, white beans, or black beans. You can also use cooked quinoa for a different texture.
• Feta cheese: Goat cheese, ricotta, or even cubed fresh mozzarella are tasty alternatives. For a dairy-free option, skip the cheese and add some chopped avocado instead.
• Pumpkin seeds: Sunflower seeds, chopped walnuts, or pine nuts all add that nice crunch. Toast whatever you use in a dry pan for a few minutes to bring out the flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting beetroot and pumpkin is cutting them into different sizes, which leads to uneven cooking – keep your cubes roughly the same size, about 1-inch pieces, so everything finishes at the same time.

Another common error is overcrowding the baking sheet, which causes the vegetables to steam instead of roast and prevents those nice caramelized edges from forming, so use two separate pans if needed and give each piece some breathing room.

Don’t forget that beetroot takes longer to cook than pumpkin, so either start the beetroot 10-15 minutes earlier or cut it into slightly smaller pieces to ensure both vegetables are tender when done.

Finally, always let your roasted vegetables cool for a few minutes before adding them to the spinach – hot vegetables will wilt the greens too much and make your salad soggy instead of fresh and crisp.

What to Serve With Roasted Beetroot & Pumpkin Salad?

This hearty salad is pretty filling on its own thanks to the lentils and feta, but it pairs beautifully with grilled chicken or salmon if you want to add some extra protein. I love serving it alongside crusty sourdough bread or warm pita to help scoop up all those tasty roasted vegetables and tangy dressing. For a cozy dinner, try it with a simple soup like butternut squash or carrot ginger – the earthy flavors work really well together. You could also serve smaller portions as a side dish with roasted lamb or pork tenderloin for a more formal meal.

Storage Instructions

Refrigerate: This salad keeps really well in the fridge for up to 3 days in an airtight container. The roasted vegetables actually taste even better the next day as all the flavors have time to meld together. I like to pack the dressing separately if I’m meal prepping to keep everything fresh.

Make Ahead: You can roast the beetroot and pumpkin up to 2 days ahead and store them in the fridge. Just toss everything together with the fresh ingredients and dressing when you’re ready to serve. This makes it super easy for entertaining or busy weeknight dinners.

Best Served: While this salad is great cold straight from the fridge, I love serving the roasted vegetables at room temperature. Just take it out about 20 minutes before eating to let the flavors really shine. The feta and pumpkin seeds add such a nice texture contrast to the tender roasted veggies.

Preparation Time	15-20 minutes
Cooking Time	50-65 minutes
Total Time	65-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 40-48 g
• Fat: 66-74 g
• Carbohydrates: 120-135 g

Ingredients

For the roasted vegetables:

• 1 1/4 lb kabocha squash (japanese pumpkin), cut into pieces
• 2 medium beets, peeled and cubed
• 1 tbsp olive oil
• Salt and black pepper, as needed

For the salad:

• 4 cups packed baby spinach leaves
• 1/2 medium red onion, finely sliced
• 1 can lentils, drained and rinsed
• 1/2 cup crumbled feta cheese
• 1/3 cup toasted pepitas or pumpkin seeds

For the citrus vinaigrette:

• 2 tbsp olive oil
• 3 tbsp freshly squeezed lemon juice
• 3 tbsp orange juice
• Salt and black pepper, to taste

Step 1: Roast the Vegetables

• 1 1/4 lb kabocha squash (Japanese pumpkin), cut into pieces
• 2 medium beets, peeled and cubed
• 1 tbsp olive oil
• salt and black pepper, as needed

Preheat your oven to 180°C (fan-forced)/400°F and line a large baking sheet with baking paper.

Arrange the kabocha squash pieces and cubed beets onto the prepared sheet.

Toss them with 1 tablespoon of olive oil, a sprinkle of salt, and black pepper to taste, ensuring each piece is lightly coated.

Spread the vegetables in a single layer so they roast evenly.

Roast in the preheated oven for 30-35 minutes, until the squash and beets are lightly browned and fork tender.

Be careful not to use too much oil, or the squash may turn soggy instead of crisp.

Step 2: Toast the Pepitas or Pumpkin Seeds

• 1/3 cup toasted pepitas or pumpkin seeds
• olive oil (for spraying seeds, optional)

If you prefer to roast your own pumpkin seeds, remove them from the squash, rinse thoroughly, and pat dry with a towel.

Arrange the seeds on a small baking dish, lightly spray or toss with a bit of olive oil, and bake for 20-30 minutes (depending on size) until golden and crisp.

Alternatively, toast store-bought pepitas on a baking sheet in the oven for about 5 minutes until fragrant and lightly browned.

I find toasting seeds at this stage really brings out their nutty flavor!

Step 3: Make the Citrus Dressing

• 2 tbsp olive oil
• 3 tbsp freshly squeezed lemon juice
• 3 tbsp orange juice
• salt and black pepper, to taste

In a small bowl or a jar with a lid, combine 2 tablespoons olive oil, 3 tablespoons freshly squeezed lemon juice, 3 tablespoons orange juice, and salt and black pepper to taste.

Whisk or shake vigorously until the dressing is well blended and slightly emulsified.

I like to use fresh lemon and orange juice for extra brightness, but bottled juice will work in a pinch.

Step 4: Assemble the Salad

• 4 cups packed baby spinach leaves
• 1/2 medium red onion, finely sliced
• 1 can lentils, drained and rinsed
• roasted vegetables from Step 1
• toasted pepitas or pumpkin seeds from Step 2
• 1/2 cup crumbled feta cheese
• citrus dressing from Step 3

In a large serving dish or mixing bowl, add the packed baby spinach leaves and finely sliced red onion.

Add the drained and rinsed lentils, and the roasted vegetables from Step 1.

Top the salad with the toasted pepitas or pumpkin seeds from Step 2 and crumbled feta cheese.

Drizzle the citrus dressing from Step 3 over the entire salad.

Gently toss everything together so all the ingredients are evenly combined and coated in the dressing.

Serve immediately for the freshest flavor and enjoy!