Roasted Pumpkin Beetroot Salad with Spinach and Chickpeas -

Roasted pumpkin beetroot salad with chickpeas and spinach.

Roasted Pumpkin Beetroot Salad with Spinach and Chickpeas

This Roasted Pumpkin Beetroot Salad with Spinach and Chickpeas is a hearty, vegan, and gluten-free fall salad that’s simple, colorful, and packed with plant-based protein. Tossed in a homemade balsamic vinaigrette, it’s perfect as a light lunch, cozy dinner, or seasonal side dish.

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Prep Time 10

Cook Time 30

Total Time 40

Course Salad, Side Dish

Cuisine Gluten-free, Plant-based, Vegan, Vegetarian

Servings servings

Calories 331 kcal

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

Calories: 331kcalCarbohydrates: 39gProtein: 11gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.01gSodium: 381mgPotassium: 932mgFiber: 9gSugar: 17gVitamin A: 7541IUVitamin C: 16mgCalcium: 82mgIron: 4mg

Keyword beet, beetroot, chickpea, pumpkin, roasted pumpkin beetroot salad, spinach

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