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Roast Pumpkin Beetroot Salad

Roast Pumpkin & Beetroot Salad With Maple Walnuts

  • Author: Irena Macri
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 2-3 1x
  • Category: Salad
  • Method: Roast
  • Cuisine: Mediterranean


You will love this hearty salad with roasted pumpkin, cooked beets and cinnamon maple glazed walnuts. Serve as a light main or as a side dish. Serves between 2-3 depending on whether it’s a side or a main.



For roast pumpkin

  • 1/2 Butternut or Kabocha pumpkin, peeled and diced into cubes
  • 1.5 teaspoons fennel seeds (cumun seeds will also work well)
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

For the beetroot

  • 2 medium cooked beets, sliced into wedges or cubes
  • 1 tablespoon apple cider vinegar
  • A pinch of salt and pepper

For the walnuts

  • 1/3 cup walnut halves
  • 1.5 tablespoons maple syrup
  • 1/4 teaspoon cinnamon powder

For the dressing

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon maple syrup
  • 0.5 teaspoon Dijon or wholegrain mustard
  • A pinch of salt and pepper

Plus, 3-4 cups mixed salad leaves of choice.


  1. Preheat the oven the 200 C/ 400 F.
  2. In a bolw, toss together the pumpkin, fennel seeds, olive oil and salt. Scatter on a flat oven tray and place in the oven (middle shelf). You can pop it in the oven if it is still heating up to speed up the process. Roast for 20-25 minutes until soft and golden brown. Remove and cool slightly.
  3. Combine beetroot with apple cider vinegar, salt and pepper and set aside.
  4. In the meantime, break some of the walnuts in quarters and leave some as halves. Add to a small saucepan or a frying pan, together with the maple syrup and cinnamon. Heat over medium-high heat, stirring frequently. Once the syrup starts bubbling, keep stirring for a minute, until the walnuts get sticky and caramelised. Then transfer to a plate covered with some parchment paper and set aside to cool. Once cooled, you can easily peel the galzed nuts off the paper.
  5. Whisk the dressing ingredients in a bowl and set aside.
  6. To assemble the salad, scatter the salad leaves on a large platter or a bowl and add the diced beetroot, roast pumpkin and walnuts. Drizzle some on the dressing on top and serve the reste on the side. You can also sprinkle a little sea salt on top.


Pecans can be used instead of walnuts. Sweet potato and carrots can be roasted too.

I used pre-cooked beets; you can use canned or boiled beets or roast some in the oven in another tray.


  • Serving Size: 1 bowl
  • Calories: 341
  • Sugar: 15.6 g
  • Sodium: 579.8 mg
  • Fat: 23.1 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 34.2 g
  • Fiber: 5.9 g
  • Protein: 5 g
  • Cholesterol: 0 mg
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