Made for, and inspired by a dreamy fall day—this Roasted Pumpkin and Beetroot Salad is filled with every October color and flavor. Roasted pumpkin, beets, Granny Smith apples, crispy quinoa, and fresh veggies. The cherry on top is a lovely Maple Balsamic dressing and a dusting of hemp seeds…truly divine.
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Sunday morning, Noah and I drove up into the mountains to hike and see the yellow aspens! They looked golden in the sunlight and I was seriously inspired to create something beautiful and healthy!
Roast, Boil and Toast!
Roasting, boiling and toasting. These are the things that will take the longest in this recipe, so be sure to turn your attention to the pumpkin and the beets first!
Preheat the oven to 400℉ and bring a pot of water to a boil. Place the beets in the water to boil on high heat for about 40 minutes. If you prefer to roast the beets in the oven, that is another great option!
Chop the pumpkin into 1/2 inch cubes, toss in olive oil, salt & pepper and bake for about 30 minutes.
A pumpkin or squash can be rather hard to cut through so I linked an in depth tutorial below! I also have incredible knives and highly recommend—good knives make all the difference! But truly, be careful when you cut—I’ve come a little too close to chopping a finger off!!
In a small pan, add 1/2 cup of cooked quinoa, a splash of balsamic vinegar, a teaspoon of garlic powder and salt. Cook on medium heat for about 10 minutes.
The Veggies & Dressing!
In the meantime, chop the carrots, tomato, green apple, and cabbage & make the dressing. In a small bowl or jar, combine the balsamic vinegar, maple syrup, lemon juice, mustard, water, garlic powder, dried basil & salt. Stir or shake until well combined.
Maple Balsamic Dressing: A little insight on this Maple Balsamic Dressing and WHY it is one of my favorites! It is so light & I don’t add any oils. If anything, I’ve experimented with this dressing and like it way better without the adding any oils. It’s made of 9 simple ingredients: balsamic vinegar, maple syrup, lemon juice, mustard, water, garlic powder, dried basil & salt. ENJOY and use in every salad—it’s a good one!
Once the beets have boiled for 40 minutes, peel skin off and cut into about 1 inch cubes.
Finally, take the pumpkin out of the oven. Combine all of the ingredients in a large bowl & drizzle dressing on top. To finish it off perfectly, sprinkle hemp seeds on top and serve this beautiful Roasted Pumpkin and Beetroot Salad!
Delicious and SO Nutritious
What would a good salad be if it wasn’t packed with nutrition? This salad is definitely not lacking in health benefits.
Nutritional Benefits—drop down for more details!
- Beets: Here’s a root vegetable superfood that can’t be forgotten! They are full of vitamins and minerals. They also contain properties that may aid in fighting inflammation and regulating blood pressure!
- Hemp Seeds: These seeds have a nutty, delicious flavor. They are rich in omega-6 and 3 fatty acids—which are essential fatty acids, and have 10 grams of protein per serving! They are full of vitamin E and other minerals. Basically a superfood to be adding to everything! Honestly, their flavor is so mild that it’s a great hidden ingredient for a little extra nutrition!
- Pumpkin: Vitamin A to the max! Seriously, pumpkin is not just a seasonal flavor—it is rich in vitamins and antioxidants!
- Cabbage: A veggie that holds anti inflammatory properties, is full of vitamin C, and packed with fiber. With that being said, this veggie will definitely aid in digestion!
- Quinoa: One of my favorite grains—also rich in fiber and protein! Not only that, this superfood grain contains iron, magnesium and zinc! Quinoa is a great rice replacement and will keep you full for a long time! It’s also extremely versatile. While it’s most commonly paired with savory foods, sweet quinoa for breakfast is *chef’s kiss*!
With all of that in mind, I like to call this salad a gut healthy salad! So many of its ingredients are supportive of digestion, rich in antioxidants, and hold anti inflammation properties! As someone with Celiac, these kind healing of salads are my favorite thing to eat. They’re nourishing, and like medicine to the body!
Autumn In Colorado
Autumn in Colorado is a dream! There is something so inspiring about the colors and their majestic, soft beauty against the rugged face of the Rocky Mountains!
If you’ve never been to Colorado mid September-mid October, I highly recommend it! It is truly magical and a such a peaceful escape.
This salad is just asking for more and more toppings! Some of my favorite cheeses to add are feta, goat, or burrata. So delicious. If you’re talking nuts and seeds—pumpkin seeds (of course), walnuts, almonds, pecans, or sunflower seeds! Even better, try toasting them with a splash of maple syrup and a sprinkle of salt in the pan!
This salad is really great paired with salmon or as a side with steak! I’ve also been loving it on top of cottage cheese with a little salt and pepper!
No! I would actually suggest a butternut squash for this recipe. You can use any type of squash and it will be delicious! Also, you can use frozen or precut squash if you don’t feel like cutting or you are short on time. Same with the beets!
Enjoy the Roasted Pumpkin and Beetroot Salad—it’s a combination of so many of my favorite flavors and keeps things healthy this time of year! If you make the recipe, tag me on Instagram @entirelyemmy…I absolutely love seeing what you make🤍
Roasted Pumpkin and Beetroot Salad
Ingredients
Salad Ingredients
- 4 Beets
- 1 Small Pumpkin or Squash
- 1 Cup Carrots chopped
- 1 Cup Grape Tomatoes chopped
- 1 Green Apple chopped
- 1/2 Head Green Cabbage chopped
- 1/2 Cup Quinoa cooked
- Hemp Seeds optional
Maple Balsamic Dressing
- 1/4 Cup Balsamic Vinegar
- 1 Tablespoon Maple Syrup
- 1 Lemon juiced
- 1 Tablespoon Brown Mustard
- 2 Tablespoons Water
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Dried Basil
- 1 Teaspoon Salt
Instructions
- Preheat the oven to 400℉ and bring a pot of water to a boil.
- Place the beets in the water to boil on high heat for about 40 minutes
- Chop the pumpkin into 1/2 inch cubes, toss in olive oil, salt & pepper and bake for about 30 minutes.
- In a small pan, add a cup of cooked quinoa, a splash of balsamic vinegar, a teaspoon of garlic powder and salt. Cook on medium heat for about 10 minutes.
- In the meantime, chop the carrots, tomato, green apple, and cabbage & make the dressing. In a small bowl or jar, combine the balsamic vinegar, maple syrup, lemon juice, mustard, water, garlic powder, dried basil & salt. Stir or shake until well combined.
- Once the beets have boiled for 40 minutes, peel skin off and cut into about 1 inch cubes.
- Take the pumpkin out of the oven. Combine all of the ingredients in a large bowl & drizzle dressing over top. Add hemp seeds and serve!