Roasted Pumpkin and Beetroot Salad with Feta and Toasted Pepitas
A vibrant Australian-inspired salad combining sweet roasted pumpkin and beetroot with salty feta cheese and crunchy toasted pepitas. This australian-inspired salads (vegetarian) ready in about 45 minutes pairs olive oil, salt, black pepper 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.
Ingredients
- 400 g, peeled and diced into 1-inch cubes pumpkin
- 300 g, peeled and diced into 1-inch cubes beetroot
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups mixed salad greens
- 150 g, crumbled feta cheese
- 1/4 cup pepitas (pumpkin seeds)
- 2 tbsp balsamic vinegar
- 1 tsp honey
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 400 g diced pumpkin and 300 g diced beetroot with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread in a single layer on a baking tray.
- Step 2: Roast vegetables for 30-35 minutes, turning halfway, until tender and caramelized at the edges.
- Step 3: While vegetables roast, heat a small dry skillet over medium heat. Add 1/4 cup pepitas and toast for 3-4 minutes until they start to pop and smell nutty. Remove from heat.
- Step 4: In a large salad bowl, combine 4 cups mixed salad greens with the roasted pumpkin and beetroot. Drizzle with 1 tbsp olive oil, 2 tbsp balsamic vinegar, and 1 tsp honey. Toss gently.
- Step 5: Top salad with 150 g crumbled feta and toasted pepitas. Serve immediately as a light main or side.
Frequently asked questions
How long does Roasted Pumpkin and Beetroot Salad with Feta and Toasted Pepitas take to make?
Total time is about 45 minutes (10 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 Roasted Pumpkin and Beetroot Salad with Feta and Toasted Pepitas?
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 olive oil from drying out.
Can I substitute ingredients in Roasted Pumpkin and Beetroot Salad with Feta and Toasted Pepitas?
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 Roasted Pumpkin and Beetroot Salad with Feta and Toasted Pepitas 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 Roasted Pumpkin and Beetroot Salad with Feta and Toasted Pepitas 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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