Roasted Beetroot & Pumpkin Salad

Beetroot and pumpkin. In a SALAD. I know. I was skeptical too. But here we are!

This is the kind of bowl that makes you feel like you have your life together even when you absolutely do not. Earthy roasted veggies, peppery spinach, salty feta, crunchy pepitas, and a zippy citrus dressing that pulls the whole thing together. It’s hearty enough for dinner, pretty enough for company, and the leftovers are genuinely good the next day. Which, if you know me, you know is a SELLING POINT.

Why You’ll Love This Salad

Here’s why this salad earns a permanent spot in your rotation.

1. ROASTED squash and beets bring caramelized sweetness (no sad desk lunch here).
2. Lentils pack real protein… this one actually fills you up.
3. Citrus dressing works on grain bowls too. Versatile!
4. Pepitas deliver CRUNCH (the *essential* kind).
5. Feta softens into warm veg… hard to resist.
6. Tastes even better the next day!

How to Get Perfectly Roasted Beets

Cube your beets into EVEN pieces (roughly 1-inch chunks). Peel them first… no one wants chewy skin surprises. Toss with a LIGHT coating of olive oil, salt, and pepper. Don’t drench them! Soggy beets are sad beets.

Arrange them in a SINGLE layer on a lined baking sheet. Overcrowd the pan and they’ll STEAM instead of roast (yuck). Crank your oven to 200°C (400°F) and roast for 30-35 minutes.

Flip the pieces halfway through for even browning. Pierce with a fork to test doneness (it should slide in easily). For extra caramelization, blast the heat for the final 5 minutes. STAY ALERT though… they scorch quickly!

Can You Make This Salad Ahead?

1. Roast the vegetables up to 3 days ahead! Store them in an airtight container in the fridge. Eat cold or reheat… both work beautifully.
2. Make the citrus vinaigrette up to a week early. Keep it in a jar, then shake well before using (the oil and juice WILL separate, totally normal).
3. Toast the pepitas ahead and store at room temp in a sealed container. They stay crunchy for days!
4. DO NOT assemble the full salad ahead. The spinach wilts FAST once dressed, and the beets bleed color everywhere. Total disaster zone.
5. When serving, layer the spinach, onions, lentils, and roasted veg, then top with feta, pepitas, and drizzle dressing at the table. Takes 2 minutes!

Ingredient Swaps & Variations

• SWAP kabocha for butternut, sweet potato, or acorn squash. Golden beets work, or sub roasted carrots and parsnips.
• Trade spinach for arugula (peppery kick!) or massaged kale.
• Feta swaps: goat cheese, ricotta salata, or vegan feta.
• Chickpeas, white beans, or cooked quinoa replace lentils.
• Sunflower seeds, slivered almonds, or toasted walnuts sub for pepitas.
• Skip the orange juice and use all lemon, or half lemon + splash of apple cider vinegar.

Make it yours…. the bones are solid. Riff freely!

What to Serve With This Salad

• Grilled chicken or salmon for a protein boost that WON’T fight the citrus dressing
• Crusty sourdough or focaccia on the side…. perfect for scooping lentils and feta
• A warm bowl of tomato SOUP for cozy autumn dinners!
• Roast pork or lamb when this salad plays the holiday SIDE role
• Quinoa or rice pilaf if you need to stretch it into a fuller meal
• A glass of crisp Sauvignon Blanc or Pinot Grigio

You May Also Like

• Classic Roasted Butternut Squash
• Gluten Free Cucumber Salad
• Cucumber Feta Salad
• Walnut Farro Salad
• Salmon and Sweet Potato Salad
• Blackberry Avocado Arugula Salad

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: Bake Squash and Beets

• 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: Crisp the 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: Whisk 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: Combine All Ingredients

• 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!