Bonnie's GF Bakery

Pumpkin and Beetroot salad Recipe

There is just something about all these flavors that just click! I use pumpkin, Beetroot and Feta cheese in a quiche filling too and let me tell you, it is delicious! I call it My Autumn Quiche. There is also a pizza that Col’Cacchio makes called The Green Genie which has similar ingredients. So these flavors work!

The lovely thing about this salad is that it can easily serve as a meal on it’s own. Making it perfect for a light summer lunch or dinner. I serve mine with Gluten Free crumbed chicken fillets. It pairs really well together.

The salad is quick to make, minus the time for roasting the pumpkin which is about 35minutes. I cheat and buy already cooked beetroot pieces from Woolworths, just because I don’t enjoy having stained fingers! ( I know, ninny!) I hope you enjoy this recipe and let me know if you try it!

Pumpkin and Beetroot Salad

A Delicious Salad that can be enjoyed all year round!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 6 people


  • 500 g pumpkin
  • 450 g cooked beetroot
  • 80 g wild rocket
  • 1 disch plain feta cheese
  • ¼ cup cranberries
  • 2 tbsp roasted seeds(pumpkin,sesame, sunflower)
  • sprinkle of pecans
  • 1 small red onion sliced

Dressing Ingredients:

  • 3 tbsp balsamic vinegar
  • 1 tsp honey
  • ½ tsp fresh crushed garlic
  • 1 tsp olive oil
  • 1 tsp fresh lemon juice


  • Sprinkle some olive oil over the pumpkin cubes and a sprinkle of thyme. Cook the pumpkin cubes at 180°c for 35 min.
  • I use already cooked beetroot, but you can steam or roast your own.
  • On a salad platter, layer the rocket, then the beetroot, feta cubes, red onion slices, pecan nuts, roasted seeds, cranberries and roasted pumpkin.
  • Add the dressing ingredients to a jar and mix. Sprinkle over the salad at serving time.

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