Beet Pumpkin Salad With Feta
Easy roasted beet pumpkin salad with feta and pistachios is a crave-worthy, nourishing salad that only takes a few minutes of hands-on time. This gluten-free, vegetarian salad can easily be made vegan if you wish. Serves 4 as a main course or 6 as a side dish.
Servings: 6
Calories: 254kcal
Ingredients
- 2 cups pumpkin cubed
- 2 cups beets cubed
- 1 red onion cut into 6-8 wedges
- 1 teaspoon each, dried thyme and rosemary
- 2 tablespoons olive oil for roasting
- 6 cups beet greens or spinach
- ½ cup feta cheese crumbled
- ½ c pistachios coarsely chopped
- ½ c parsley coarsely chopped
- ½ tsp each, salt and pepper or to taste
Maple Balsamic Salad Dressing
- 4 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon Balsamic vinegar
- 1 tablespoon Dijon Mustard
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 400’F and line a large baking sheet with foil or baking paper.
- Place cubed beet and pumpkin and red onion wedges onto the baking sheet and toss in olive oil, thyme, rosemary, salt, and pepper. Spread in a single layer and roast in the oven for 30-35 minutes, until lightly browned and fork tender.
- Whisk the dressing ingredients together in a small bowl or shake it together in a jar with a lid.
- Arrange greens on a platter and top with warm roasted vegetables. Top with chopped parsley, crumbled feta cheese, then sprinkle crushed pistachios over. Drizzle dressing over top and serve while warm.
Notes
If serving as a cold salad, let the vegetable cool before adding them to the greens and dressing.
Nutrition
Calories: 254kcal | Carbohydrates: 17g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 11mg | Sodium: 296mg | Potassium: 750mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6229IU | Vitamin C: 26mg | Calcium: 149mg | Iron: 3mg