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
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.
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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
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
- Pumpkin Chai Latte from Our Good Life
Breakfast and Breads
- Pumpkin Bread Rolls with Maple Cinnamon Butter from Sweet Beginnings
- Pumpkin Oat Streusel Muffins from A Little Fish in the Kitchen
- Yellow Pumpkin Crumpets (Serabu Labu Kuning) from A Kitchen Hoor’s Adventures
Mains, Salads, and Sides
- Yummy Pumpkin and Beet Salad from Palatable Pastime
- Pumpkin Beef Stew from Cheese Curd In Paradise
- Pumpkin Goat Cheese Ravioli with Pecan and Sage Brown Butter Sauce from The Spiffy Cookie
Desserts
- Pumpkin Boston Cream Pie from The Redhead Baker
- Frosted Butter Pecan Pumpkin Cookies from For the Love of Food Blog
- Pumpkin Creme Brulee from Cindy’s Recipes and Writings
- Pumpkin Toffee Crunch Cake from Eat Move Make
Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.
Pumpkin and Beet Salad
You Might Also Like:
Pumpkin Hummus
First, creamy smooth and savory pumpkin hummus.
Roasted Whole Pumpkin with Stuffing
Next, Roasted Whole Pumpkin with Stuffing creates both sausage bread stuffing and roasted fresh pumpkin in an attractive fresh pumpkin container.
Pumpkin Saffron Rice
Then, Moroccan style pumpkin saffron rice with bits and bobs of pumpkin, raisins, pine nuts, and spice.
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.
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.
Pumpkin and Beet Salad
Pumpkin and Beet Salad
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
Nutrition
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