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Roasted Pumpkin and beetroot salad with arugula and pomegranates.
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5 from 1 vote

Healthy Pumpkin and Beetroot Salad

Are you looking for a healthy salad idea to break up all the holiday indulgence? This is it!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Salad
Cuisine: American
Keyword: beetroot, pomegranate, pumpkin
Servings: 4
Author: Amy- A Red Spatula

Equipment

  • pressure cooker

Ingredients

  • 1 small pumpkin
  • 2 tablespoons olive oil
  • salt and pepper
  • 2-3 beets I used 3 as mine were a little smaller.
  • 4 cups greens of choice I used arugula, but you can use whatever you like.
  • ½-1 cup pomegranate arils
  • 1 cup sliced almonds or other nut of choice
  • ½ cup feta or other cheese of choice

Instructions

  • Preheat the oven to 400 degrees. While it is preheating, add your beets to the pressure cooker.
  • Remember, I only cut the greens off. I don’t wash them or peel them. Place them on the rack in the pressure cooker and add the water.
  • Set the lid to seal and the timer on pressure high for 15 minutes.
  • Next, cut your pumpkin in half lengthwise. Scoop out the seeds and cut them into wedges. Place the wedges on a baking sheet and brush with olive oil. Then sprinkle with salt and pepper.
  • Place in the oven and roast until they are tender.
  • The beets and pumpkin should finish around the same time.
  • Peel the beets once they have cooled slightly and slice or cube. You can serve the pumpkins on the salad like they are, or you can cut off the skins for serving.
  • Put together the rest of the salad and drizzle with your dressings of choice.
  • That is it! You are done. Now, sit back and enjoy. You deserve it.