Roasted Pumpkin Beetroot Salad with Spinach and Chickpeas is a delicious, hearty, and colorful vegan dish that works beautifully as a light lunch, dinner, or side dish.
Drizzled with a simple homemade balsamic vinaigrette, it's gluten-free, fall & winter-inspired, and perfect for Thanksgiving or any gathering.
If you love beets, try my cucumber beet salad, and if you love roasted pumpkin salads, you'll also enjoy my chickpea quinoa pumpkin salad.
Roasted pumpkin beetroot salad is the perfect way to enjoy a vibrant meal that feels hearty yet still light and nourishing.
Whether you've got pumpkin or squash on hand, both roast up beautifully with that caramelized sweetness we all crave in the cooler months.
Beets (or beetroot, as they're also called) bring a gorgeous pop of color and an earthy sweetness that perfectly balances the flavors.
Toss in fresh spinach and protein-packed chickpeas, and you've got a vegan salad that's cozy, filling, and just right for those crisp fall and winter days when pumpkins are at their peak.
And if colorful, wholesome salads are your thing, you'll also love my quinoa arugula chickpea salad - another easy favorite made with simple, everyday ingredients.
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🥬Ingredients
- Pumpkin/Butternut squash
- Beetroot (beets)
- Chickpeas
- Spinach
- Red onion
- Toasted pumpkin seeds
- Balsamic vinegar
- Olive oil
- Maple syrup
- Salt
- Black pepper
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Roasted Pumpkin Beetroot Salad
Roast the veggies:
Preheat the oven to 350°F (180°C). Peel and cube the pumpkin and beets into 2 cm / ¾-inch pieces. Place them on a large baking pan lined with parchment paper, drizzle with oil, sprinkle with salt, and toss with your hands to coat evenly. Spread them out in a single layer so they have space to roast, then bake for 30-35 minutes, or until tender and lightly caramelized.
Make the dressing:
While the veggies are roasting, whisk together balsamic vinegar, olive oil, maple syrup, salt, and pepper in a small bowl or shake them up in a jar with a lid until smooth and well combined.
Assemble the salad: In a large mixing bowl, combine the roasted pumpkin, beetroot, chickpeas, fresh spinach, and onion. Drizzle with the balsamic dressing, then gently toss until everything is evenly coated. Sprinkle toasted pumpkin seeds over the top for crunch.
📋Substitutions & Variations
- Pumpkin: Swap pumpkin for butternut squash or sweet potatoes for a slightly different sweetness and texture.
- Beetroot: Pre-cooked or vacuum-packed beets also work if you want to save time.
- Greens: Replace spinach with arugula, kale, or mixed baby greens for a peppery or heartier bite.
- Protein: Instead of chickpeas, you can use white beans, lentils, or roasted edamame for a protein boost.
- Onion: Swap raw red onion for yellow onion, green onions, or shallots.
- Crunchy topping: Switch pumpkin seeds with sunflower seeds, toasted walnuts, or pecans.
💡Marinela's Tips
- Save time: Purchase pumpkin or squash that's already peeled and cubed to cut down on prep.
- Handle beets carefully: Wear gloves when peeling or cubing beets to avoid ending up with pink-stained fingers.
- Make ahead: Roast the veggies and prepare the dressing a day in advance. Store separately in the fridge, then toss with fresh spinach and chickpeas right before serving.
❓Frequently Asked Questions (FAQ's)
Store in an airtight container in the fridge for up to 2-3 days. Add fresh greens and seeds just before serving to maintain texture.
To toast pumpkin seeds, place them in a dry skillet over medium heat and stir frequently for 3-5 minutes until golden and fragrant.
Yes! Precooked or vacuum-packed beets work perfectly. Just cube them and add them to the roasted pumpkin, then toss with the salad and dressing.
📖 Recipe
Roasted Pumpkin Beetroot Salad with Spinach and Chickpeas
Equipment
- 1 Baking sheet lined with parchment paper
- 1 Salad Bowl
Ingredients
For the salad
- 3 cups pumpkin or squash peeled, cubed
- 3 cups beets (beetroot) peeled, cubed
- 1 ½ cups cooked chickpeas rinsed, drained
- 1 small red onion finely chopped
- 3.5 oz (100 gr) baby spinach or mixed greens
- 3 tablespoons pumpkin seeds toasted
- 1 tablespoon olive oil extra virgin
For the vinaigrette
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil extra virgin
- ½ tablespoon pure maple syrup
- ½ teaspoon salt
- 1 pinch black pepper freshly ground
Instructions
- Preheat oven to 350°F (180°C). Place pumpkin and beets on a parchment-lined baking sheet, drizzle with oil, sprinkle with salt, and toss to coat. Spread in a single layer and roast for 30-35 minutes until tender.
- Combine balsamic vinegar, olive oil, maple syrup, salt, and pepper in a jar or small bowl and shake/whisk until smooth.
- In a large bowl, combine roasted pumpkin, beetroot, chickpeas, spinach, and onion. Drizzle with dressing and gently toss. Sprinkle toasted pumpkin seeds.
Notes
- Make ahead: Roast veggies and prepare dressing up to 1 day in advance. Toss with fresh greens and chickpeas before serving.
- Storage: Keep leftovers in an airtight container in the fridge for 2-3 days. Add fresh greens and seeds just before serving to maintain texture.
- Tips: Wear gloves when handling beets to avoid pink-stained fingers, and use pre-cubed pumpkin or squash to save prep time.
Nutrition
If you try this pumpkin beetroot salad, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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