Roasted beet and butternut squash salad will become your favorite fall and winter salad! The crunchy pepitas, sweet and peppery squash, earth beets and creamy cheese pair so nicely together.
- 1 tbsp olive oil (more as needed)
- 4 cups butternut squash, diced
- ¼ tsp salt
- 1 tsp cinnamon
- 1 tsp garlic powder
- ¼ tsp 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 tbsp dijon mustard
- 2 tbsp extra virgin olive oil
- 1. 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 tsp 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!
- 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!
Keywords: Beet and butternut squash salad