Baked Pumpkin and Beetroot Salad with Goats Cheese and Macadamias
A vibrant Australian vegetarian salad combining roasted pumpkin and beetroot with creamy goats cheese and crunchy macadamias, dressed with a honey mustard vinaigrette. This australian-inspired vegetarian (vegetarian) ready in about 50 minutes pairs divided olive oil, divided salt, divided black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 400g, peeled and cut into 1-inch cubes pumpkin
- 2 medium, peeled and cut into 1-inch cubes beetroot
- 3 tbsp, divided olive oil
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 100g, crumbled goats cheese
- 1/3 cup (50g), roughly chopped macadamia nuts
- 4 cups mixed salad greens
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 400g peeled pumpkin cubes and 2 medium peeled beetroot cubes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking tray and roast for 30-35 minutes until tender and caramelized, turning halfway through.
- Step 2: While vegetables roast, toast 1/3 cup roughly chopped macadamia nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring often to prevent burning. Set aside to cool.
- Step 3: In a small bowl, whisk together 1 tbsp honey, 1 tsp Dijon mustard, 1 tbsp white wine vinegar, 1 tbsp lemon juice, and remaining 1 tbsp olive oil with 1/2 tsp salt and 1/4 tsp black pepper until emulsified.
- Step 4: In a large salad bowl, combine 4 cups mixed salad greens, roasted pumpkin and beetroot, toasted macadamias, and 100g crumbled goats cheese. Drizzle the honey mustard vinaigrette over and gently toss to coat evenly before serving.
Frequently asked questions
How long does Baked Pumpkin and Beetroot Salad with Goats Cheese and Macadamias take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Pumpkin and Beetroot Salad with Goats Cheese and Macadamias?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.
Can I substitute ingredients in Baked Pumpkin and Beetroot Salad with Goats Cheese and Macadamias?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Pumpkin and Beetroot Salad with Goats Cheese and Macadamias for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Pumpkin and Beetroot Salad with Goats Cheese and Macadamias vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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