Roasted Pumpkin & Beetroot Salad with Feta, Greens & Toasted Nuts

A warm, colorful salad made with caramelized roasted vegetables, fresh greens, creamy feta, and crunchy toasted nuts. Perfect as a light meal or elegant side dish.

⏱ Time

• Prep: 15 minutes
• Roast: 30–35 minutes
• Total: ~45–50 minutes

🍽 Servings

• Serves: 4
• Serving size: 1 generous bowl

🧾 Ingredients (with Notes)

🥕 Roasted Vegetables

• 2 cups pumpkin, peeled & cubed (butternut or kabocha work well)
• 2 medium beetroots, peeled & cubed
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp ground cumin or thyme (optional)

🥬 Salad Base

• 4 cups mixed greens (arugula, spinach, or baby lettuce)
• ½ cup feta cheese, crumbled

🌰 Toasted Nuts

• ¼ cup walnuts or pecans, roughly chopped
  (Sub almonds or pine nuts if preferred)

🍯 Simple Dressing

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar or lemon juice
• 1 tsp honey or maple syrup
• ½ tsp Dijon mustard (optional)
• Salt & black pepper to taste

👩‍🍳 Instructions

1️⃣ Roast the Vegetables

• Preheat oven to 200°C (400°F).
• Toss pumpkin and beetroot with olive oil, salt, pepper, and cumin/thyme.
• Spread on a lined baking tray in a single layer.
• Roast 30–35 minutes, flipping halfway, until tender and caramelized.

2️⃣ Toast the Nuts

• Add chopped nuts to a dry pan over medium heat.
• Toast 2–3 minutes, stirring frequently until fragrant.
• Remove immediately to prevent burning.

3️⃣ Make the Dressing

• Whisk olive oil, balsamic (or lemon), honey, Dijon, salt, and pepper until smooth.

4️⃣ Assemble the Salad

• Add mixed greens to a large bowl or platter.
• Top with warm roasted pumpkin and beetroot.
• Sprinkle feta cheese and toasted nuts over the top.
• Drizzle with dressing just before serving.

🍽 Serving Suggestions

• Serve warm or at room temperature
• Pair with grilled chicken, salmon, or chickpeas
• Add crusty bread or flatbread for a complete meal

🌿 Tips & Variations

• Add pomegranate seeds for extra color and freshness
• Swap feta for goat cheese or vegan feta
• Use hazelnuts or pistachios for a Mediterranean twist
• Add fresh herbs like parsley or dill

🧠 Nutrition Information (Approx. per Serving)

• Calories: ~290 kcal
• Protein: 7 g
• Fat: 20 g
• Carbohydrates: 22 g
• Fiber: 5 g
• Calcium: ~15% DV
• Iron: ~12% DV

✔️ Rich in antioxidants
✔️ Heart-healthy fats
✔️ Naturally gluten-free

 Q & A

Q: Can I make this salad ahead of time?
Yes. Roast vegetables and prepare dressing up to 2 days ahead. Assemble before serving.

Q: Can I serve it cold?
Absolutely! It tastes great chilled or at room temperature.

Q: Is this salad vegan?
Use plant-based feta or skip cheese to make it fully vegan.

Q: What nuts work best?
Walnuts, pecans, almonds, pine nuts, or pistachios all work well.

Q: How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days.

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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