Roast Pumpkin and Beetroot Salad with Lemon Myrtle Dressing

By , Test Kitchen Director · 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 blends peeled and cubed pumpkin, medium, peeled and cubed beetroot, divided olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

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

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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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roast Pumpkin and Beetroot Salad with Lemon Myrtle Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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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