Warm beetroot and pumpkin salad

Simply
Level
30 min.
working hours
Warmer Rote-Bete-Kürbis-Salat - SHEKO

30 Min

Last updated on 29.12.2025
  • from Paulina

Ingredients

  • 300 g
    Hokkaido pumpkin, cut into wedges
  • 2
    small beetroots, cooked & quartered
  • 1 tbsp
    olive oil
  • 1 tsp
    fresh thyme
  • 2
    Handfuls of arugula or lamb's lettuce
  • 1
    Apple, cut into wedges
  • 1 ball of Burrata (or 80g of Feta Light)
  • 1 tbsp
    walnuts or pumpkin seeds
  • 1 tsp
    honey or apple syrup
  • 1 tsp
    balsamic cream
  • A little
    salt & pepper

This warm beetroot and pumpkin salad is the perfect autumn treat – packed with nutritious ingredients and savory flavors.

Nutritional values ​​per serving

208 kcal

calories

19.1 g

protein

22.3 g

carbohydrates

6.6 g

Fat

preparation

  • 1

    Season pumpkin and beetroot with oil, thyme, salt and pepper and roast at 200 °C for about 25 minutes .

  • 2

    Arrange the salad, apple, and roasted vegetables in a bowl .

  • 3

    Crumble the feta and sprinkle it over the top.

  • 4

    Top with nuts, honey and balsamic vinegar.

Tip
Want it even creamier? Then you can use a ball of burrata instead of feta. However, please note that this will change the nutritional values as follows: 430 kcal / 18 g protein / 24 g fat / 15 g carbohydrates.