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Roasted beetroot and pumpkin salad in a white bowl and mustard vinaigrette and wooden spoons in the background.

Roasted Beetroot and Pumpkin Salad [with Mustard Vinaigrette]

  • Author: Jenna
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian


Beetroot and pumpkin are spiced with cumin, chili powder, and smoked paprika, then roasted. Mixed greens, goat cheese, chopped pecans, and clementines complete the salad. Mustard vinaigrette is served on the side.


Units Scale


  • 4 heaping cups pumpkin, peeled and diced
  • 3 heaping cups beetroot (about 6 beets), peeled and diced
  • 1 1/4 teaspoon each fine sea salt, divided
  • 1 1/4 teaspoon black pepper, divided
  • 1 1/4 teaspoon cumin, divided
  • 1 1/4 teaspoon smoked paprika, divided
  • 1 1/4 teaspoon chili powder, divided
  • 3 tablespoons extra-virgin olive oil


  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain mustard
  • 2 tablespoons + 1 teaspoon apple cider vinegar
  • 2 tablespoons freshly squeezed clementine or orange juice
  • 1 tablespoon pomegranate juice
  • 1 tablespoon maple syrup
  • 1 tablespoon water
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup extra-virgin olive oil
  • 12 tablespoons shallot, finely minced (optional)


  • 5 ounces mixed greens (I use baby spinach, arugula, chard mixture)
  • 4 ounces goat cheese
  • 1/2 cup pecans (I also like to serve extra on the side), chopped
  • 1 clementine, peeled and thinly sliced (optional)


  1. Roast the Beetroot and Pumpkin: Halve, remove insides, cut lengthwise, peel with a vegetable peeler, then dice your pumpkin (see video: how to peel a pumpkin). Wash, peel, then dice the beetroot. Place the diced pumpkin in a large bowl and toss it with 3/4 teaspoon each salt, pepper, cumin, chili powder, and smoked paprika, and 1 1/2 tablespoons olive oil. Dump it onto one side of a parchment paper lined sheet baking pan. Next, add the diced beets to the same bowl and toss with the remaining 1/2 teaspoon of each seasoning, and 1 1/2 tablespoon oil. Dump the beets onto the other half of the sheet baking pan. Preheat your oven to 400° F (204° C). Roast the beetroot and pumpkin in the oven for 40-45 minutes or until softened and fork tender.
    Diced beetroot and pumpkin on a parchment lined silver sheet baking pan.
  2. Make a mustard vinaigrette. For the mustard vinaigrette, combine all the ingredients except for the extra-virgin olive oil in a food processor. Blend until well combined. To properly emulsify the vinaigrette, slowly stream the olive oil into the other ingredients while the food processor is running. Adding the oil in a steady stream will result in a smooth and creamy vinaigrette! You can now fold in the minced shallot if you want to. I’ve made the mustard vinaigrette with and without them, and I love it both ways.
    Olive oil being streamed into the mustard vinaigrette ingredients in a food processor.
  3. Assemble the salad and serve. In a large bowl, add the mixed greens, scoop the roasted beetroot and pumpkin on top, and speckle the salad with half or more of the goat cheese, chopped pecans, and thinly sliced clementines. On the side, serve the remaining goat cheese and more chopped pecans (just in case anyone wants a little extra), along with the mustard vinaigrette. Enjoy!!!
    Roasted beetroot and pumpkin salad in a white bowl with mustard vinaigrette, goat cheese, and chopped pecans on the side.
  • Prep Time: 30
  • Cook Time: 45 minutes
  • Category: Side Dishes, Salads
  • Method: Oven
  • Cuisine: American

Keywords: Roasted Beetroot and Pumpkin Salad

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