Amazing winter 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

Winter warmer pumpkin and beetroot salad

A delicious salad with balsamic reduction
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6


  • 250 g pumpkin
  • 250 g beetroot
  • 250 g rocket leaves
  • 1 red onion
  • 2 discs feta cheese
  • 1/4 cup cranberries
  • 1/4 cup pecan nuts
  • 1 tsp fresh garlic flakes
  • roasted seed mix
  • salt and pepper
  • balsamic reduction
  • olive oil
  • juice of one lemon


  • Roast the pumpkin and beetroot at 180C until cooked and set aside to cool slightly
  • In a large serving dish, layer rocket, then the beetroot, pumpkin
  • Add sliced red onion, crumble the feta
  • sprinkle over the cranberries and pecans
  • sprinkle the roasted mixed seeds and drizzle the balsamic reduction over the top, squeeze the lemon and sprinkle the garlic over the top. serve

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