Don’t miss this vibrant and delicious beetroot pumpkin salad. It’s made with roasted beets, sweet and tender pumpkin, and roasted chickpeas, tossed in a creamy and wholesome salad dressing.
This dish screams fall with roasted pumpkin as the star.
BUT – that doesn’t mean you can’t enjoy this great side dish at any time of year.
It’s great for potlucks and travels well. It’s naturally sweet with a touch of tart. And the dressing is nutty, creamy (yet dairy-free), and so delicious!
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Ingredients + Substitutions
Here’s everything you’ll need to make this delicious roasted beetroot and pumpkin salad recipe.
- Beets: Peel and cube the beets into small half-inch pieces for quick cooking.
- Pumpkin: Choose a small pie pumpkin that weighs around 2 pounds. Or you may purchase pre-cubed pumpkin pieces. You may sub with butternut squash or sweet potato if you’d like.
- Chickpeas: Use 1.5 cups of cooked chickpeas or a 15-ounce can of drained and rinsed chickpeas.
- Almonds: I like this one with slivered almonds, but you may use other nuts, too.
- Cranberries: Choose dried cranberries that have not been sweetened to keep this dish refined sugar-free. Or use pomegranate.
- Tahini: Use drippy tahini for easy mixing.
- Vinegar: I like apple cider vinegar, but you may use another vinegar or lemon juice.
- Maple syrup: Pure maple syrup is refined sugar-free, but other liquid sweeteners also work.
- Spices: A mix of garlic powder, cinnamon, ground ginger, salt and pepper. Adjust to your taste.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Arrange the cubed pumpkin and beets on a baking tray lined with parchment paper. (photo 1)
Roast the veggies for 25 minutes, then add the chickpeas and bake for another 15 mins. (photo 2)
Meanwhile, add all the salad dressing ingredients to a small bowl and mix well. (photo 3)
Stir the salad ingredients and the dressing in a large bowl and serve. (photo 4)
Serve your roasted pumpkin and beet salad warm, or refrigerate it for 1 hour or longer to chill and enjoy.
Variations
Want to add anything or change it up? Here are some great options to include in this beet and pumpkin salad.
- Thinly sliced red onion for zesty flavour.
- Pumpkin seeds or sunflower seeds for added crunch and texture.
- A squeeze of fresh lemon juice, dijon mustard, and/or balsamic vinegar to the dressing.
- Grains like couscous, wild rice, or quinoa.
- Add greens like massaged kale, arugula, or baby spinach.
- Try other spices like cumin, paprika, or chilli powder.
- Or swap the slivered almonds with pecans, walnuts, pine nuts, or another nut of your choice.
Or, try my broccoli and beetroot salad.
Storage
This salad is best enjoyed freshly made while the chickpeas are crispy. However, leftovers will keep in the fridge for 2-3 days in an airtight container.
I don’t recommend freezing this dish.
Expert Tips
- Chop the beets and pumpkin into small cubes for quicker cooking.
- To save time, you may purchase cubed pumpkin pieces and beets from the store.
- Taste and adjust the salad dressing, adding sea salt and black pepper to your taste before you toss it with the salad.
More delicious salad recipes
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Buon appetito
Rosa
📖 Recipe
Ingredients
For the salad
- 6 cups cubed pumpkin from approx. 2 pound pie pumpkin
- 3 cups cubed beets from approx. 1 pound of beets
- 15 ounce can chickpeas drained + rinsed, approx. 1.5 cups
- ⅓ cup slivered almonds
- ¼ cup dried unsweetened cranberries
For the dressing
- ¼ cup tahini
- 3 tablespoons apple cider vinegar
- 3 tablespoons maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- salt + pepper to taste
Instructions
- Preheat the oven to 425℉/218℃ convection roast. (If you don't have a convection oven, allow extra time to roast vegetables.) Line a large baking tray (or two smaller ones) with parchment paper and set aside.
- Peel and cube your beets and pumpkin into half-inch pieces for quick cooking. Then arrange them in a single layer on your baking tray and sprinkle them with salt and pepper. Roast for 25 minutes. Then remove the tray from the oven, add the chickpeas and continue roasting for another 15-20 minutes until the veggies are fork tender and the chickpeas are crispy.
- Meanwhile, combine the dressing ingredients in a small bowl and mix well.
- Add the roasted vegetables, chickpeas, almonds, cranberries, and salad dressing to a large bowl. Stir until evenly coated, and serve warm or refrigerate for 1 hour before serving the salad.
Notes
- Chop the beets and pumpkin into small cubes for quicker cooking.
- To save time, you may purchase cubed pumpkin pieces and beets from the store.
- Taste and adjust the salad dressing, adding sea salt and black pepper to your taste before you toss it with the salad.
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