Pumpkin and Beet Salad

Pumpkin and Beet Salad mixes fresh roasted  pumpkin with beets, feta cheese, and hazelnuts over healthy greens with a simple vinaigrette.
Pumpkin and Beet Salad

Pumpkin and Beet Salad

By Sue Lau | Palatable Pastime

Pumpkin and Beet Salad is my recipe of the day for the blogging event Pumpkin Week. Bloggers will be sharing some of their pumpkin recipes with you all week long.

I  plan  to post today as well as Wednesday and Friday.

Pumpkin and Beet Salad

First  up  I have pumpkin and beet salad, which is a delicious and healthy Australian inspired salad that incorportes roasted fresh  pumpkin  with beets, nuts and cheese.

It is perfect as a side salad for many  autumn meals including those of the Mediterranean and of course Australia, and the USA as well.

pumpkin week logo

Pumpkin Week

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes Below:

Beverages

Breakfast and Breads

Mains, Salads, and Sides

Desserts

Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.

Pumpkin and Beet Salad

Pumpkin and Beet Salad

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Pumpkin Saffron Rice

Then, Moroccan style pumpkin saffron rice with bits and bobs of pumpkin, raisins, pine nuts, and spice.

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Roasted  Pumpkin Wedges with Honey, Sesame and Sumac

Or Roasted Pumpkin Wedges with Honey, Sesame and Sumac adds a little Middle Eastern  flavor to  roasted   and caramelized pumpkin for an extraordinarily  different  autumn side dish.

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Pumpkin Perogies with Brown Butter Sauce

And finally, Pumpkin Pierogies with Brown Butter Sauce are savory and delicious Polish-American appetizers with a nutty butter sauce.

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Pumpkin and Beet Salad

Pumpkin and Beet Salad

Sue Lau
Prep Time 10 mins
Cook Time 30 mins
Course Salad
Cuisine Australian
Servings 4

Ingredients
  

  • 1 pound fresh pumpkin (peeled and diced)
  • 3 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon honey
  • salt and black pepper (to taste)
  • 16 ounce can whole baby beets
  • 2 ounces crumbled feta cheese
  • 1/4 cup chopped roasted hazelnuts
  • 2-1/2 ounce baby kale leaves
  • 2-1/2 ounce baby spinach leaves

Instructions
 

  • Preheat oven to 400F.
  • Toss pumpkin cubes in one tablespoon of the oil, then roast on a nonstick foil lined baking sheet for 30-40 minutes or until tender, stirring once.
  • Drain and rinse beets and dice.
  • Whisk dressing ingredients and assemble salad.
  • Drizzle dressing over salad.

Notes

From the kitchen of palatablepastime.com

Pumpkin and Beet Salad

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One response

  1. Pumpkin Week? Yes please!!!! Your salad looks amazing and this Aussie can’t wait to try it, as well as work my way through all the other recipes listed in your post.

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