Description
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.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 180C (fan-forced)/ 400F and line a large baking sheet with baking paper.
- 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.
- 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.
- 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
- 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!
Notes
- 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.