Dinner

Golden Roasted Pumpkin & Beet Salad with Ricotta and Lemon-Tahini Drizzle Recipe

ByRita Bennet October 27, 2025October 27, 2025

Introduction

This Golden Roasted Pumpkin & Beet Salad with Creamy Ricotta Clouds is a vibrant and nourishing dish perfect for any season. Roasted vegetables, crispy chickpeas, and a tangy lemon-tahini drizzle come together to create a delightful balance of flavors and textures.

The image shows a rectangular white plate on a white marbled surface, holding a colorful and fresh salad with five distinct layers. On the left, there are bright orange roasted butternut squash cubes, next to them are light brown chickpeas. In the middle, creamy white dollops of soft cheese sit on top of vibrant green slices of avocado. To the right of the avocado, there are dark purple beetroot cubes and near them, bright pink pickled onions with a slightly shiny texture. The salad is sprinkled with small crunchy seeds and chopped herbs, adding texture and detail to the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups roasted pumpkin cubes (butternut or Kent pumpkin)
2 medium beets, roasted and cubed

1 large avocado, diced
1 can (400g) chickpeas, drained and roasted with smoked paprika

1/2 cup whipped ricotta
2 tbsp lemon-tahini dressing

1/4 cup pickled red onions
Fresh mint leaves, for garnish
1 tsp black sesame seeds

Olive oil, salt & pepper to taste

For the Lemon-Tahini Drizzle:

2 tbsp tahini
Juice of 1 lemon

1 tsp maple syrup
1 small garlic clove, minced
2–3 tbsp warm water (to thin)

Salt to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C). Toss the pumpkin and beet cubes with olive oil, salt, and pepper. Spread them out on a baking tray and roast for 25–30 minutes, turning halfway through, until they are golden and tender.
Step 2: Meanwhile, drain and pat dry the chickpeas. Toss them with olive oil, smoked paprika, and salt. Spread them on a separate tray and roast for about 20 minutes, until crispy.

Step 3: Prepare the lemon-tahini dressing by whisking together tahini, lemon juice, maple syrup, minced garlic, and 2 to 3 tablespoons of warm water until smooth and creamy. Adjust thickness by adding more water if needed, and season with salt.
Step 4: On a large serving platter, arrange the roasted pumpkin, beets, diced avocado, and crispy chickpeas.
Step 5: Spoon dollops of whipped ricotta evenly across the salad. Drizzle generously with the lemon-tahini dressing and scatter the pickled red onions on top.

Step 6: Garnish with fresh mint leaves and a sprinkle of black sesame seeds. Serve immediately or slightly chilled for the best flavor.

Tips & Variations

Use different varieties of beets (golden or candy cane) for a colorful twist.
Substitute whipped ricotta with Greek yogurt for a tangier taste.

Add toasted nuts like walnuts or pecans for extra crunch.
Make the lemon-tahini dressing ahead and store it in the refrigerator for up to 3 days.

Storage

Store the salad components separately in airtight containers in the refrigerator for up to 2 days to keep ingredients fresh. Assemble just before serving. Leftover assembled salad can be kept chilled for up to 12 hours. Reheat roasted vegetables gently in the oven if desired, but avoid reheating the avocado and ricotta to maintain their texture.

How to Serve

A rectangular white plate displays a vibrant layered dish arranged side by side: bright orange roasted butternut squash cubes, creamy white dollops of cheese on top sprinkled with green herbs, light brown chickpeas scattered throughout, diced green avocado pieces, deep purple roasted beet cubes, and pickled pink onions on the right edge. The colors pop against the white marbled surface beneath the plate, and the textures range from smooth avocado to firm roasted vegetables, with a sprinkle of sesame seeds and herbs adding detail. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or pre-cooked beets and pumpkin?

Yes, canned or pre-cooked vegetables can be used to save time, but roasting fresh ingredients enhances the flavor and texture of the salad.

Is it possible to make this salad vegan?

To make this salad vegan, substitute whipped ricotta with a plant-based alternative like cashew cream or coconut yogurt, and ensure the lemon-tahini dressing contains no animal products.

Rita Bennet