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Pumpkin and Beetroot Salad

  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 6 1x


Learn how to make a simple yet sophisticated pumpkin and beetroot salad with blue cheese and lentils. Works best when you roast the pumpkin and beetroot.



  • 1 butternut squash, peeled and cubed
  • 6 beetroot, scrubbed and sliced
  • 30ml (2 tbsp) vegetable oil
  • 180g (6oz) baby spinach leaves, washed
  • 30ml (2 tbsp) pumpkin seeds
  • 250g (½lb) cooked lentils
  • 150g (5oz) blue cheese, crumbled
  • 45ml (3 tbsp) olive oil
  • 15ml (1 tbsp) honey
  • 1 lemon, juiced


  1. Preheat the oven to 180°C/350°F/Gas mark 4.
  2. Arrange the pumpkin cubes and beetroot slices on a baking tray and drizzle with vegetable oil. Bake for 30 minutes or until the vegetables are fork tender.
  3. Remove from the heat and set aside to cool.
  4. Place the salad leaves in a large mixing bowl and add the pumpkin, beetroot, lentils and blue cheese and stir.
  5. Pour the olive oil, honey and lemon juice in a cup and stir.
  6. Drizzle the salad dressing over the salad, season to taste and serve immediately.


  • Omit the cheese and honey and you have a filling and nutritious vegan salad!
  • This salad is perfect to take to work, just store it in the fridge.
  • Category: Main Course
  • Cuisine: International


  • Serving Size: 1 serving
  • Calories: 421
  • Sugar: 11.6 g
  • Sodium: 442 mg
  • Fat: 21 g
  • Saturated Fat: 6.9 g
  • Carbohydrates: 42.3 g
  • Fiber: 15.9 g
  • Protein: 11.6 g
  • Cholesterol: 19 mg