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roasted beet and pumpkin salad

Roasted Beet & Pumpkin Salad

Maggie Michalczyk, RDN
Savor the flavor of the season with this gorgeous and delicious salad. Perfect as a side dish for any holiday occasion, it's loaded with fiber, and vitamins and minerals from pumpkin and beets!
Prep Time 10 mins
Cook Time 20 mins
Servings 2 servings


  • 1 small pie pumpkin for roasting
  • 1 package Love Beets organic cooked beets
  • 2 cups arugula or kale
  • 1/4 cup crumbled feta cheese
  • 1/4 cup pumpkin seeds
  • 1 tbsp. olive oil
  • 1/4 cup pomegranate arils


  • Pre-heat oven to 350 degrees F.
  • Cut the pumpkin accordingly (watch Maggie's video linked above!)
  • Remove Love Beets beets from packaging and quarter.
  • Place pumpkin and beets on a parchment lined baking seed. Sprinkle with a little salt and pepper.
  • Roast for 15 minutes. Meanwhile, toss pumpkin seeds with olive oil.
  • Remove pumpkin and beets from oven, flip, and add pumpkin seeds to baking sheet.
  • Bake for an additional 10 minutes.
  • Remove from oven and place on top of bed of arugula.
  • Add feta cheese, pomegranate arils, on top.
  • Drizzle with a little olive oil and balsamic if desired!