Pumpkin and Beetroot Salad (Vegan) Recipe

Introduction

If you’re looking for a fresh, vibrant, and healthy dish that’s bursting with flavors and nutrients, then this Pumpkin and Beetroot Salad is a must-try! Roasted pumpkin and beetroot are paired with crisp greens, crunchy pumpkin seeds, and an irresistible mustard-lemon dressing that pulls everything together beautifully. Not only is this salad incredibly delicious, but it’s also vegan, gluten-free, and dairy-free, making it suitable for a variety of dietary needs. Whether you’re serving it as a side dish for a holiday feast or as a light lunch, this salad is sure to impress.

This dish has quickly become one of my go-to recipes for when I want something hearty but clean. It’s one of those salads that actually feels like a meal. And if you’re already a beet lover, you’ll want to try my Beet Garden Salad with Goat Cheese or this delicious Tomato Feta Salad for even more veggie-packed inspiration.

Why You’ll Love This Recipe

Key Benefits

• Quick & Easy: Despite its elegant look, it’s incredibly easy to make. The most time-consuming step is roasting the veggies—everything else comes together in a breeze.
• Meal Prep Friendly: Roast your veggies ahead of time and store them in the fridge. Just toss with fresh greens and dressing when you’re ready to eat.
• Crowd Pleaser: Its vibrant color and bold flavor make it perfect for entertaining. It’s always one of the first things gone at my dinner parties.

Taste & Texture

Get ready for a satisfying mix of textures and tastes. The roasted pumpkin is sweet and soft, the beets are earthy and rich, and the pumpkin seeds bring a perfect crunch. Add in creamy avocado and peppery greens like arugula or kale, and you’ve got a flavor party in every bite.

Dietary Attributes

This salad checks all the boxes:

• Vegan
• Gluten-Free
• Dairy-Free
• Refined Sugar-Free (if using maple syrup)

It’s also naturally high in fiber and packed with antioxidants thanks to those powerhouse veggies.

Ingredients & Substitutions

Ingredient List

For the salad:

• 3 cups beetroot, peeled and cubed
• 3 cups pumpkin or squash, peeled and cubed
• ½ medium red onion, thinly sliced
• 2-3 handfuls of leafy greens (spinach, arugula, kale, parsley, or a mix)
• ½ cup pumpkin seeds
• 1 avocado (optional but recommended for creaminess)

For the dressing:

• 1.5 tbsp brown or Dijon mustard
• 1.5 tbsp lemon juice (or apple cider vinegar)
• 1 tbsp maple syrup or honey
• ¼ tsp sea salt
• 1 tbsp chia seeds (to thicken the dressing)
• 1 tbsp olive oil (optional)

Notes on Quality

Whenever possible, go for fresh, seasonal produce. Fresh pumpkin or butternut squash adds more flavor than pre-cut options, and fresh beets roast up beautifully. Red onions should be thinly sliced to avoid overpowering the salad. And don’t skip the pumpkin seeds—they bring great texture and are packed with magnesium.

Possible Substitutions

• No pumpkin? Use butternut squash or sweet potatoes instead.
• Out of leafy greens? Try shredded cabbage or a mix of baby spinach and basil.
• Want more protein? Add some chickpeas or a sprinkle of hemp seeds.
• Not a fan of mustard? Swap with tahini or a creamy cashew dressing for a completely different twist.

Step-by-Step Instructions

• Prep and Roast the Veggies
  Preheat your oven to 425°F (220°C). Peel and cube both the beets and pumpkin into bite-sized chunks. Toss them with a little olive oil, sea salt, and pepper (or skip the oil for a lighter version). Spread on a baking sheet in a single layer.
  Roast for 25–35 minutes, flipping halfway through. You’ll know they’re ready when they’re fork-tender and caramelized around the edges.
• Make the Dressing
  In a small bowl, whisk together the mustard, lemon juice, maple syrup, chia seeds, and sea salt. Let it sit for at least 10 minutes so the chia seeds can thicken the dressing slightly.

• Assemble the Salad
  In a large bowl or platter, layer the leafy greens, roasted veggies, red onion, pumpkin seeds, and avocado (if using). Drizzle with the vinaigrette just before serving or serve the dressing on the side.

Expert Tips & Tricks

Best Practices

• Let the roasted veggies cool slightly before adding them to the greens—this helps prevent wilting.
• Toast the pumpkin seeds for a few minutes in a dry pan to bring out their nutty flavor.
• Use a mandoline for ultra-thin red onion slices.

Common Mistakes

• Overcrowding your baking sheet can steam the veggies instead of roasting them. Use two sheets if needed.
• Dressing the salad too early can make the greens soggy. Keep it separate until you’re ready to serve.

Time-Saving Tips

• Roast the veggies the day before and store in an airtight container in the fridge.
• Use pre-washed greens to save on prep time.
• Double the dressing—it stores well and works great on grain bowls or roasted veggie wraps.

Serving Suggestions

Pairings

This salad pairs beautifully with:

• Grilled tofu or tempeh
• Quinoa or farro on the side
• A bowl of lentil soup or creamy pumpkin soup

It also fits in beautifully on a Thanksgiving or Christmas spread alongside roasted Brussels sprouts or stuffing.

Presentation Ideas

Serve it layered on a large white platter for a beautiful color contrast. Sprinkle a few extra pumpkin seeds and a drizzle of dressing on top just before bringing it to the table. A few microgreens or edible flowers also make it pop for special occasions.

Beverage Pairings

Try it with:

• A crisp white wine like Sauvignon Blanc
• Sparkling water with lemon and mint
• An herbal tea like hibiscus or mint, served chilled

Storage & Reheating

Leftover Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. For best texture, keep the dressing and greens separate until ready to eat.

If you’re prepping ahead for a party, you can roast the veggies a day or two in advance and store them chilled. Just wait to assemble the salad until you’re ready to serve.

Reheating Methods

This salad is best served cold or at room temperature. If you’d like to warm it slightly, heat the roasted veggies alone in the microwave or a skillet before tossing with the rest of the ingredients.

Frequently Asked Questions

Substitutions & Adjustments

Can I make this nut-free?
Yes! It’s already nut-free, and the pumpkin seeds give you that crunch without needing nuts.

Can I double this recipe for a crowd?
Absolutely. It scales beautifully. Just roast the veggies in batches and layer everything on a large serving platter.

Is there a low-sugar version of the dressing?
You can omit the sweetener entirely or use a small amount of date paste for a natural option.

Troubleshooting

My veggies turned out mushy—what happened?
Likely too much oil or overcrowding the pan. Roast in a single layer with a bit of space between chunks for the best caramelization.

The dressing didn’t thicken.
Let it sit longer—chia seeds need time to swell. If you’re in a rush, blend the dressing or add a little tahini for creaminess.

Variations & Customizations

Dietary Adaptations

• Keto-Friendly: Skip the sweetener and swap pumpkin for lower-carb veggies like cauliflower.
• Whole30: Omit sweetener entirely and use apple cider vinegar instead of lemon juice.
• Oil-Free: Skip oil in roasting and dressing. The veggies caramelize beautifully without it.

Flavor Twists

• Add some crumbled vegan feta for extra tang
• Sprinkle with za’atar or sumac for a Middle Eastern flair
• Toss in orange segments for a burst of citrus

Seasonal/Holiday Versions

For fall gatherings, roast the pumpkin with a pinch of cinnamon and nutmeg. In spring or summer, lighten the salad by using grilled zucchini and fresh herbs like dill and basil. Add pomegranate seeds for a festive winter version.

Conclusion

This Pumpkin and Beetroot Salad is a celebration of color, texture, and nourishing ingredients. It’s proof that salads can be hearty, satisfying, and downright crave-worthy. Whether you’re hosting a holiday dinner, looking for a healthy weeknight side, or just craving something fresh, this recipe is a winner.

If you loved this, you’ll definitely want to try my Beet Garden Salad with Goat Cheese or this refreshing Tomato Feta Salad.

For more recipe inspiration and styling ideas, follow along on Pinterest at Cooking with Callie. And if you make this salad, I’d love to see it—tag me or drop a comment with your twist!

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