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Roasted Beetroot Pumpkin Salad

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Meanwhile, combine the dressing ingredients in a small bowl and mix well.
  4. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.