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Salad on a plate.

Roasted Beetroot & Pumpkin Salad

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 serves 1x
  • Category: Salad, Side dish
  • Method: Bake
  • Cuisine: Mediterranean


This roasted beetroot and pumpkin salad is made with lentils, feta, pumpkin seeds and a simple citrus dressing. It’s a delicious hearty side salad that can be enjoyed warm or cold. Recipe is vegetarian, nut-free, and can be vegan


  • 600g (about 1/4) Japanese pumpkin (kabocha squash), cut into cubes
  • 2 medium beetroots, peeled + cut into cubes
  • 1 tablespoon olive oil (for roasting)
  • 4 cups baby spinach, packed
  • 1/2 a red onion, thinly sliced
  • 1 can lentils, rinsed
  • 1/2 cup feta cheese, crumbled
  • 1/3 cup pumpkin seeds (or pepitas)
  • Salt + pepper, to taste

Citrus dressing:

  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons orange juice
  • Salt + pepper, to taste


  1. Preheat the oven to 180C (fan-forced)/ 400F and line a large baking sheet with baking paper.
  2. If you want to roast the pumpkin seeds, remove them from the pumpkin and rinse thoroughly to remove any of the leftover goop from the pumpkin. Pat dry with a towel, arrange them on a small baking dish and lightly spray with olive oil. Bake for 20-30 minutes (this will depend on how big your seeds are), or until crisp and light golden brown. Alternatively roast some pepitas instead for 5 minutes.
  3. Place cubed beetroot and pumpkin onto the baking sheet and toss in olive oil, salt, and pepper. Spread in a single layer and roast in the oven for 30-35 minutes, until lightly browned and fork tender. If you add too much oil the pumpkin will be soggy rather than crisp.
  4. Make the citrus dressing by whisking all dressing ingredients together in a small bowl or shaking together in a jar with a lid. Set aside
  5. Add the spinach, onion, lentils and roasted vegetables to a large serving dish or mixing bowl. Top with roasted pumpkin seeds, feta cheese and drizzle with the dressing. Toss to combine well and serve!


  • Storage: This salad will stay fresh for about 2-3 days in an airtight container in the fridge, although it is best enjoyed fresh. There’s no need to reheat the vegetables – simply enjoy it cold!
  • Type of pumpkin: If you can’t find Japanese pumpkins (also called kabocha squash), use butternut squash or another winter squash in it’s place.
  • Vegan version: swap feta cheese for a non dairy alternative.
  • Lentils: can use another legume, like cannellini beans, chickpeas or even quinoa.
  • Roasted pumpkin seeds: alternatively use regular store bought pepitas, walnuts or pecans.

Keywords: pumpkin, beetroot, salad, lentils, pumpkin seeds, spinach, feta