Beetroot & Pumpkin Salad
This Beetroot & Pumpkin Salad, packed with tender pieces of roasted pumpkin and beetroot, blue cheese, pine nuts, and dressed with a simple vinaigrette, makes a fantastic fall side dish or lunch salad.
Servings: 2 Servings
Calories: 301kcal
Ingredients
- 2 small beets cubed
- 1 cup pumpkin cubed
- 2 cups wild lettuce mix
- 1 ounce blue cheese crumbled
- 2 tablespoons pumpkin seeds
- 1 tablespoon pine nuts lightly toasted
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinaigrette
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon honey
- Salt and pepper to taste
Instructions
- Cook the beets and pumpkin using your preferred method (see post for details). Cool and cube.
- Divide the lettuce among two bowls. Dress the lettuce with beets, pumpkin, blue cheese, pumpkin seeds, and pine nuts.
- In a small bowl, mix the olive oil, cider vinegar, Dijon mustard and honey until emulsified.
- Pour dressing over salad. Enjoy.
Notes
The easy way to make the dressing is to add all the ingredients to a small air tight container and shake it for 10 seconds.
Beets and pumpkin can easily be made in the oven, Instant Pot, or stove top. See the cooking instructions in the article.
Beets and pumpkin can easily be made in the oven, Instant Pot, or stove top. See the cooking instructions in the article.
Nutrition
Calories: 301kcal | Carbohydrates: 17g | Protein: 9g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 285mg | Potassium: 715mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5438IU | Vitamin C: 12mg | Calcium: 119mg | Iron: 3mg