Looking for a healthy and nutritious salad? Look no further, pumpkin beetroot and lentil salad makes the best root-vegetable salad ever. Combine the earthy and subtle sweet flavours of the beetroot with the nutty pumpkin in a simple salad and make it your own. Dressed in a whole grain mustard salad dressing it’s just simply perfect. It’s a delicious hearty side salad that can be enjoyed warm or cold.
Ingredients Needed for this pumpkin beetroot and lentil salad
All you need to make this beetroot and pumpkin salad recipe are 10 simple ingredients. If needed, you can always swap the legumes for a different type– use what you have!
Pumpkin, any kind works
Whole grain mustard / dijon works aswell
Extra virgin olive oil
Salt and Paprika
Recipe Modifications & Ingredient Swaps
Pumpkin. You can use butternut squash or another winter squash in this salad. These winter squashes are often more commonly available!
The lentils can easily be swapped with another bean. Try cannellini beans, chickpeas or even quinoa.
Whole grain mustard can be easily swaped to any kind of mustar you have on hand. My second choice would be dijon mustard in its place.
How to make this salad
Roast vegetables: Peel the pumpkinand cut into ¾ inch cubes. Place onto the baking sheet and toss in olive oil, salt, and pepper. Spread in a single layer and roast in the oven for 30-35 minutes, until lightly browned and fork tender. Note: If you add too much oil the pumpkin will be soggy rather than crisp
Mustard dressing: whisking all the dressing ingredients together in a small bowl or shaking together in a jar with a lid. Set aside.
Cook the beets: you can either boil the beetroot with a skin on or roast them in the oven wraped in aluminum foil. Also you can use store bought precooked beetroot for the easiest option.
Serve: Add the lentils, roasted pumpkin and cooked beetroot to a large serving dish or mixing bowl. Top with chopped fresh parsley and drizzle with the dressing. Toss to combine well and serve!
Check out more salad inspiration:
Rice Salad with Carrots and Beets
Pumpkin Beetroot and Lentil Salad
- ½ medium size pumpkin
- 1 can brown lentils
- 3 medium beetroot
- 1 bunch fresh parsley
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp paprika
- 1 tbsp whole grain mustard
- ½ lemon juice
- 2 tbsp olive oil
- 2 cloves garlic
- 1 tsp agave syrup
- Dessed, peel and chop the pumpkin into bite size cubes.
- Transfer to a lined baking sheet and drizzle with olive oil, salt and paprika. Mix well and bake in the preheated 200C oven for about 30-35 minutes until golden brown.
- Meanwhile in a small bowl or jar mix all the dressing ingredients and set aside.
- Chop the beetroot and add to a serving bowl together with drained brown lentils.
- Add cooked pumpkin, chopped parsley and pour over the dressing.
- Mix evenlly and serve it! Enjoy!
Root Vegetable Salad - Tasty Simply Vegan7th January 2023 at 3:36 pm
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