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Roasted Beet and Butternut Squash Salad

Roasted Beet and Butternut Squash Salad

Fall in love with this vibrant roasted beet and butternut squash salad that combines earthy sweetness, creamy goat cheese, crunchy pepitas, and a zesty balsamic vinaigrette. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 215
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 1 pound beets trimmed and washed
  • 2 pounds butternut squash peeled, seeded, and sliced into 1/2-inch slices
  • extra virgin olive oil a drizzle
  • salt and pepper
  • 8 cups arugula
  • 3 ounces soft goat cheese crumbled
  • 1/3 cup pepitas or pumpkin seeds
  • 1 tablespoon fresh Italian parsley coarsely chopped
  • 1 tablespoon fresh chives coarsely chopped
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon balsamic vinegar
  • 1 clove garlic minced
  • salt & pepper to taste

Equipment

  • Oven
  • Baking sheet
  • Aluminum foil
  • Knife
  • Jar with lid
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F.
  2. Wrap each beet individually in aluminum foil.
  3. Arrange the butternut squash slices on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  4. Roast squash for 25–30 minutes or until tender. Roast beets for 50–60 minutes or until a knife inserts easily into the center.
  5. Cool beets for 10 minutes before peeling their skins.
  6. Combine olive oil, red wine vinegar, balsamic vinegar, garlic, and a pinch of salt and pepper in a jar. Shake well to emulsify.
  7. Rub off the skins from the roasted beets using a paper towel or peel manually, then slice into 1/2-inch thick slices.
  8. Lay arugula on a platter.
  9. Alternate rows of roasted beets and squash for presentation.
  10. Sprinkle goat cheese, pepitas, and fresh herbs on top.
  11. Drizzle with vinaigrette and serve.

Nutrition

Calories: 215kcalCarbohydrates: 22gProtein: 6gFat: 13gSaturated Fat: 4gCholesterol: 10mgSodium: 230mgPotassium: 560mgFiber: 5gSugar: 8gVitamin A: 8500IUVitamin C: 50mgCalcium: 90mgIron: 2mg

Notes

Store leftover roasted vegetables and dressing separately in airtight containers. Reheat vegetables in an oven at 350°F for 5–6 minutes to restore texture. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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