Autumn Roasted Pumpkin & Beet Salad
Share
Celebrate the flavors of fall with this vibrant Autumn Roasted Pumpkin & Beet Salad. Sweet roasted pumpkin and earthy beets are paired with peppery arugula, creamy feta, and bursts of juicy pomegranate seeds. A drizzle of Butter Olive Oil and Gravenstein Apple Balsamic ties everything together, adding richness and a crisp, fruity sweetness to every bite.
This salad is as beautiful as it is delicious — perfect as a festive side dish or a light main course. Its bold colors and seasonal flavors make it a standout on any table, whether you’re entertaining guests or enjoying a cozy weeknight dinner.
Autumn Roasted Pumpkin & Beet Salad
Rated 5.0 stars by 1 users
Category
Salads
Cuisine
American
Author:
Servings
4-6
Prep Time
15 minutes
Cook Time
25-30 minutes
A colorful fall salad featuring roasted pumpkin, earthy beets, peppery arugula, creamy feta, and sweet pomegranate, finished with Butter Olive Oil and Gravenstein Apple Balsamic.
Ingredients
- 2 cups pumpkin, peeled and cubed
- 2 medium beets, peeled and cubed
-
3 Tbsp Butter Olive Oil, divided
- 4 cups fresh arugula
- ½ cup pomegranate seeds
- ½ cup feta cheese, crumbled
-
2 Tbsp Gravenstein Apple Balsamic
- Salt & freshly ground black pepper, to taste
Directions
- Preheat oven to 400°F. Arrange pumpkin and beet cubes on a baking sheet, drizzle with 2 Tbsp Butter Olive Oil, and season with salt and pepper. Roast for 25–30 minutes, or until tender and caramelized.
- In a large salad bowl, add arugula, roasted pumpkin, and roasted beets.
- Top with pomegranate seeds and crumbled feta.
- Drizzle with remaining 1 Tbsp Butter Olive Oil and Gravenstein Apple Balsamic.
- Toss gently and serve warm or at room temperature.