The Vegan Roasted Pumpkin and Beetroot Salad is tasty and has 220 kcal per serving. This salad takes 55 minutes to prepare, and you may serve it at holidays, events, feasts, functions, lunches, get-togethers, breakfasts, festivals, or celebrations. It contains pumpkin, beetroots, olive oil, sea salt, ground black pepper, and vegan feta cheese. We may pair this recipe with tahini dressing, green herb sauce, naan, cucumber salad, lavash, garlic flatbread, vegan yogurt sauce, pumpkin seeds, lentil soup, pickled onions, or walnuts. You may keep this Vegan Roasted Pumpkin and Beetroot Salad for four days in the refrigerator.
STATS:
- Total time: 55 minutes
- Serving size: 1 bowl
- Calories: 220 kcal
- Cooking time: 40 minutes
- Course: Salad
- Diet: Vegan
- Cuisine: Australia
- Preparation time: 15 minutes
- Servings: 2–3
EQUIPMENT:
- Baking tray
- Mixing bowls
- Knife
- Cutting board
- Oven
INGREDIENTS:
- 2 cups cubed pumpkin
- Half tsp ground black pepper
- 3 tbsp olive oil
- One tsp sea salt
- 2 medium cubed beetroots
- Half cup vegan feta cheese
INGREDIENT NOTES:
PUMPKIN:
- It includes natural sweetness and a beautiful golden color after roasting. You may use butternut squash for a buttery taste or kabocha squash for a nuttier taste, as per your choice. As an alternative, use sweet potato or carrot chunks.
BEETROOT:
- Beetroot maintains the sweetness of pumpkin. It gives the earth sweetness and tender texture after roasting. You may use baby beets, golden beets, or turnips as per your preference.
OLIVE OIL:
- It roasts the vegetables evenly and provides a caramelized outside. Olive oil gives richness and improves the overall taste of the salad. You may use sunflower oil or light vegetable oil as another choice.
SEA SALT:
- Salt improves the natural sweetness of the roasted vegetables. It maintains the flavors of the salad. Kosher salt is a good substitute as well.
VEGAN FETA CHEESE:
- It gives a tangy taste to the recipe. Vegan feta cheese provides a creamy texture that makes the salad more satisfying. You may use coconut-based feta or almond-based feta as another idea.
GROUND BLACK PEPPER:
- Black pepper gives spice and depth to the salad. It complements the sweetness of vegetables. You may use white pepper as another choice.
INSTRUCTIONS:
- First, warm the oven to 200°C.
- Toss pumpkin cubes with salt, 1.5 tbsp olive oil, and pepper.
- Then toss beetroot cubes separately with salt, olive oil, and pepper.
- Spread the pumpkin cubes and beetroot cubes separately on the tray.
- Roast them for 40 minutes and cool the vegetables.
- In a bowl, combine roasted pumpkin and beetroot cubes.
- Lastly, include crumbled vegan feta on top.
SERVING SUGGESTIONS:
GRAINS:
- Quinoa
- Brown Rice
- Couscous
- Wild Rice
- Bulgur
PROTEIN:
- Grilled Tofu
- Baked Tempeh
- Roasted Chickpeas
- Falafel
- Lentil Patties
BREADS:
- Pita Bread
- Flatbread
- Sourdough Bread
- Garlic Bread
- Whole Wheat Rolls
SOUPS:
- Pumpkin Soup
- Lentil Soup
- Tomato Soup
- Vegetable Soup
- Carrot Soup
SALADS:
- Cucumber Salad
- Green Salad
- Arugula Salad
- Kale Salad
- Tomato Salad
SAUCES & DIPS:
- Tahini Sauce
- Hummus
- Vegan Tzatziki
- Cashew Cream
- Balsamic Glaze
CRUNCHY TOPPINGS:
- Pumpkin Seeds
- Sunflower Seeds
- Walnuts
- Pecans
- Almonds
MAIN:
- Stuffed Peppers
- Mushroom Risotto
- Lentil Loaf
- Chickpea Curry
- Vegan Shepherd’s Pie
TIPS:
- Roast the beetroot for a longer time if you want softness.
- Avoid overcrowding trays to get better caramelization.
- Include a splash of balsamic vinegar for extra depth in the salad.
- Sprinkle pumpkin seeds for extra crunch.
STORAGE INFORMATION:
FRIDGE:
- Keep the salad in the box for four days. Include vegan feta just before serving.
FREEZER:
- You may freeze roasted vegetables for 60 days.
FAQs:
Is this salad good to eat cold?
- Yes, it is good as a cold salad as well.
Can I exclude vegan feta in this recipe?
- Yes, you may omit it or use tahini dressing as another choice.
Is air frying good instead of roasting?
- You may air fry for 25 minutes at 190°C.
NUTRITIONAL INFORMATION:
Calories: 220 kcal
Net carbs: 18 g
Total carbs: 26 grams
Fiber: 8 g
Protein: 5 grams
Fat: 12 g
Sodium: 0.6 grams
Iron: 0.003 g
Calcium: 0.12 grams
Potassium: 0.65 g
Vitamin A: 0.0012 grams
