Roasted Beetroot Pumpkin Salad

Name: Roasted Beetroot Pumpkin Salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 Servings
Ingredients: 6 cups cubed pumpkin; 3 cups cubed beets; 15 ounce can chickpeas; ⅓ cup slivered almonds; ¼ cup dried unsweetened cranberries; ¼ cup Tahini; 3 tablespoons apple cider vinegar; 3 tablespoons maple syrup; ½ teaspoon garlic powder; ½ teaspoon cinnamon; ½ teaspoon ground ginger; salt + pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6 Servings
Calories
262 kcal
Course
Main Course, Salad
Cuisine
American, Canadian

Roasted Beetroot Pumpkin Salad

Talia Shannon

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Don't miss this vibrant and delicious roasted beetroot pumpkin salad.

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Ingredients

Servings

For the salad

6 cups cubed pumpkin from approx. 2 pound pie pumpkin
3 cups cubed beets from approx. 1 pound of beets
15 ounce can chickpeas drained + rinsed, approx. 1.5 cups
⅓ cup slivered almonds
¼ cup dried unsweetened cranberries

For the dressing

¼ cup Tahini
3 tablespoons apple cider vinegar
3 tablespoons maple syrup
½ teaspoon garlic powder
½ teaspoon cinnamon
½ teaspoon ground ginger
salt + pepper to taste

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Instructions

Preheat the oven to 425℉/218℃ convection roast. (If you don't have a convection oven, allow extra time to roast vegetables.) Line a large baking tray (or two smaller ones) with parchment paper and set aside.
Peel and cube your beets and pumpkin into half-inch pieces for quick cooking. Then arrange them in a single layer on your baking tray and sprinkle them with salt and pepper. Roast for 25 minutes. Then remove the tray from the oven, add the chickpeas and continue roasting for another 15-20 minutes until the veggies are fork tender and the chickpeas are crispy.
Meanwhile, combine the dressing ingredients in a small bowl and mix well.
Add the roasted vegetables, chickpeas, almonds, cranberries, and salad dressing to a large bowl. Stir until evenly coated, and serve warm or refrigerate for 1 hour before serving the salad.

Notes

Leftovers will keep in the fridge for 2-3 days in an airtight container.
Chop the beets and pumpkin into small cubes for quicker cooking.
To save time, you may purchase cubed pumpkin pieces and beets from the store.
Taste and adjust the salad dressing, adding sea salt and black pepper to your taste before you toss it with the salad.

Nutrition Information

Show Details

Calories 262cal (13%) Carbohydrates 38g (13%) Protein 9g (18%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Monounsaturated Fat 4g Sodium 257mg (11%) Potassium 844mg (24%) Fiber 7g (28%) Sugar 18g (36%) Vitamin A 9915IU (198%) Vitamin C 14mg (16%) Calcium 104mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 262 kcal

% Daily Value*

Calories	262cal	13%
Carbohydrates	38g	13%
Protein	9g	18%
Fat	10g	15%
Saturated Fat	1g	5%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	4g	20%
Sodium	257mg	11%
Potassium	844mg	18%
Fiber	7g	28%
Sugar	18g	36%
Vitamin A	9915IU	198%
Vitamin C	14mg	16%
Calcium	104mg	10%
Iron	3mg	17%