Roasted beet and butternut squash salad will become your favorite fall and winter salad! The textures in this will make your taste buds smile. The crunchy pepitas, sweet and peppery squash, earthy beets and creamy cheese pair so nicely together.
Add this festive salad to your holiday table this year. We all need a pop of color and some healthy greens on our menu!!
This healthy vegetarian salad pairs well with vegan macaroni and cheese, and mashed potatoes with yogurt. Add a cranberry gin fizz cocktail to complete the holiday vibe!
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Why You'll Love This Recipe
- This delightful, good for you salad is filled with seasonal produce and is super versatile.
- The rich and vibrant colors of this dish are beautiful. The presentation will be spot on every time simply due to the natural colors of the ingredients.
- The flavors balance each other out perfectly.
- Roasted beet and butternut squash salad is perfect for the holiday season!
Equipment Notes
- Aluminum foil - to roast the beets, OR dice the beets and use a second baking sheet.
- Baking sheet(s) - you will need at least one baking sheet to roast the squash. You will need a second one if you do not want to use foil to cover the beets.
- Parchment paper - to line your baking sheets for less mess!
- Whisk (or jar with a lid) - to mix up the dressing.
- Vegetable peeler - optional to remove the skin of the beets.
Ingredient Notes
- Olive oil - I recommend using regular olive oil for roasting the squash and extra virgin olive oil to make the dressing.
- Butternut squash - you can also use sweet potatoes or any other winter squash.
- Beetroot - I recommend usings fresh beets, however you may use pre-roasted beets or whole canned beets as well.
- Kale - tuscan or dinosaur kale is a favorite for this salad. You may also use regular kale, arugula, spinach or mixed greens
- Pomegranate seeds - buy a whole pomegranate and seed it yourself or simply buy the seeds. I believe POM sells cups of them.
- Feta cheese - this adds a nice creamy element that balances out the other flavors in the salad. You can also use goat cheese, blue cheese, or vegan cheese.
- Pepitas - AKA shelled pumpkin seeds. I love this extra element for crunch! Feel free to use other seeds such as sunflower seeds or your favorite nut such as slivered almonds, walnuts or pistachios.
- Spices - salt, cinnamon, garlic powder, cayenne.
- Maple Balsamic Dressing - balsamic vinegar, dijon mustard, maple syrup, a garlic clove and olive oil.
See recipe card for quantities.
Substitutions and Variations
- Feta cheese - To make this vegan, remove the feta cheese and substitute in a soft vegan cheese. Don’t like feta cheese? Add your favorite soft cheese such as blue cheese or goat cheese.
- Butternut squash - you can use any winter squash such as acorn, delicata or honeynut squash. Alternatively, you can use sweet potatoes instead of squash.
- Beets - to cut down on roasting time, use pre-roasted or canned beets. I love the pre-roasted beets from Trader Joes!
- Kale - use any leafy greens such as spinach, mixed greens or arugula.
Step By Step Instructions
Preheat the oven to 400 degrees. Place the beets on a sheet of aluminum foil. Drizzle with a tiny amount of olive oil.
Wrap the beets in the foil and bake in the oven for 50 minutes. Let cool for 10 minutes.
Peel the beets using a vegetable peeler and cut them into bite-sized pieces.
Add the butternut squash, 1 tablespoon of olive oil, salt, cinnamon, garlic powder and cayenne pepper to a large mixing bowl. Mix well until squash is evenly coated with oil and spices.
Spread the squash on a baking sheet lined with parchment paper if desired. Add the squash to the oven and bake for 30 minutes stirring once halfway through.
Add the balsamic vinegar, maple syrup, dijon mustard, minced garlic and extra virgin olive oil to a small bowl of jar with a lid. Mix well or shake until combined. Set aside.
Add the kale to a large bowl. Drizzle ½ teaspoon of olive oil on top. Massage the kale using your hands for 30 seconds to 1 minute, until it begins to soften and wilt.
Build the salad. Use the kale as the base of your salad. Add the roasted butternut squash and beets. Sprinkle in the feta cheese, pomegranate seeds, and pepitas. Drizzle the balsamic dressing on top.
Tips and Tricks
- Beets are absolutely beautiful but can cause stains easily! I recommend using a plastic cutting board (rather than wood) and washing it immediately after use to prevent purple stains. Additionally, If you don't want your hands to turn purple, wear food safe gloves while peeling and cutting the beets. If you don’t mind purple hands, make sure to wash them well after handling the beets.
- The skin can be difficult to peel on raw beets. It is MUCH easier to peel after they have been roasted. Use a veggie peeler or you can push the skin off using your hands or a paper towel. Feel free to leave the skin on the beets if you don’t want to deal with peeling them. It is perfectly fine to eat and the skin is packed with nutrients.
- If you want to stay away from aluminum foil, you can dice the beets and roast them on a separate baking sheet in the oven with the squash as you would in this roasted root vegetable bowl.
How to Store Beet and Butternut Squash Salad
Store the salad in an airtight container for up to three days. Make sure to store the dressing in a separate jar or container in the refrigerator. I do not recommend freezing this salad.
Serve this salad warm or cold. You can reheat the winter squash and beets by removing them from the salad and putting them on a baking sheet in the oven for 10 minutes at 350 degrees.
Frequently Asked Questions
Yes you can cut them into similar sizes and place them on the same baking sheet to be roasted together. The beets are more dense and will have a bit more crunch to them.
Peel, seed and dice the squash. Toss it in olive oil and spice and roast it in the oven at 400 degrees for 30 minutes. You can also buy pre-cut squash.
Roasted Beet and Butternut Squash Salad
Ingredients
- 1 tablespoon olive oil more as needed
- 4 cups butternut squash diced
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 1 lb whole beetroot
- 5-6 cups tuscan kale
- ½ cup feta cheese crumbled
- ½ cup pomegranate seeds
- ¼ cup pepitas
For the Dressing:
- ¼ cup balsamic vinegar
- ¼ cup maple syrup
- 1 clove garlic minced
- 2 tablespoon dijon mustard
- 2 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 400 degrees. Place the beets on a sheet of aluminum foil. Drizzle with a tiny amount of olive oil. Wrap the beets in the foil and bake in the oven for 50 minutes. Let cool for 10 minutes. Peel the beets and cut them into bite-sized pieces.
- Add the butternut squash, 1 tablespoon of olive oil, salt, cinnamon, garlic powder and cayenne pepper to a large mixing bowl. Mix well until squash is evenly coated with oil and spices.
- Spread the squash on a baking sheet line with parchment paper if desired. Add the squash to the oven and bake for 30 minutes stirring once halfway through.
- Add the balsamic vinegar, maple syrup, dijon mustard, minced garlic and extra virgin olive oil to a small bowl of jar with a lid. Mix well or shake until combined. Set aside.
- Add the kale to a large bowl. Drizzle ½ teaspoon of olive oil on top. Massage the kale using your hands for 30 seconds to 1 minute, until it begins to soften and wilt.
- Build the salad. Use the kale as the base of your salad. Add the roasted butternut squash and beets. Sprinkle in the feta cheese, pomegranate seeds, and pepitas. Drizzle the balsamic dressing on top. Enjoy!
Notes
- The skin can be difficult to peel on raw beets. It is MUCH easier to peel after they have been roasted. You can also leave the skin on the beets!
- Beets stain easily. Make sure to wear an apron or dark clothing to prevent bring purple stains!
Kathy says
This is absolutely amazing! Beautiful,tasty and delicious!😍
Emily Toshiko says
I'm happy to hear you enjoyed it!
Jean m. Ulmer says
10-23-23: the related recipe printed above uses delicious beets creatively and the additional elements of the recipe are of a wide range of flavors from their ingredients, but not to mention the textures of the salad ingredients are of a complimentary wide range of varieties resulting in recipe worthy colorful vibrant fall like colors inspiring diners to eat.
Emily Toshiko says
Thank you so much for the comment! I love all of the colors in this salad. 🙂
Anonymous says
I’ve been making this on repeat! It’s so good!