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–+ servings

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!
Print Recipe
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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