Roast Pumpkin and Beetroot Salad with Lemon Myrtle Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant salad that combines sweet roasted pumpkin and earthy beetroot, dressed with a zesty lemon myrtle vinaigrette for a fresh Australian-inspired dish. This australian-inspired salads (vegetarian) ready in about 45 minutes pairs peeled and cubed pumpkin, medium, peeled and cubed beetroot, divided olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Cook: 30 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 cups peeled cubed pumpkin and 2 peeled medium cubed beetroot with 2 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized, stirring halfway.
  2. Step 2: In a small bowl, whisk together 1 tbsp honey, 2 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tsp lemon myrtle powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp olive oil to create the dressing.
  3. Step 3: In a large bowl, combine 4 cups mixed salad greens, roasted pumpkin and beetroot, 1/2 cup crumbled feta cheese, and 1/4 cup toasted pepitas.
  4. Step 4: Drizzle the lemon myrtle dressing over the salad and gently toss to coat evenly. Serve immediately.

Frequently asked questions

How long does Roast Pumpkin and Beetroot Salad with Lemon Myrtle Dressing take to make?

Total time is about 45 minutes (15 min prep + 30 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 Roast Pumpkin and Beetroot Salad with Lemon Myrtle Dressing?

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 peeled and cubed pumpkin from drying out.

Can I substitute ingredients in Roast Pumpkin and Beetroot Salad with Lemon Myrtle Dressing?

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 Roast Pumpkin and Beetroot Salad with Lemon Myrtle Dressing 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 Roast Pumpkin and Beetroot Salad with Lemon Myrtle Dressing 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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