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overhead view of a plate of roasted beet and butternut squash salad.
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5 from 1 vote

Roasted beet and butternut squash salad

This salad is a lovely combination of tender roasted root vegetables, greens and a little crunch. Versatile and delicious.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer/Starter, Lunch, Side Dish
Cuisine: American
Servings: 2 approx (depending how served)
Calories: 446kcal
Author: Caroline
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Ingredients

  • 12 oz butternut squash (peeled and deseeded weight)
  • 8 oz beet beetroot (peeled and deseeded weight)
  • ½ tablespoon olive oil approx
  • 2 tablespoon pepitas pumpkin seeds, or other seed/nut
  • ⅛ teaspoon salt approximately
  • 2 cups arugula rocket, or other greens (2 cups is approx 2 large handfuls)
  • ¼ cup soft goat cheese

For the dressing

  • 1 tablespoon balsamic vinegar
  • 2 tablespoon olive oil
  • 2 teaspoon maple syrup
  • 1 pinch pepper optional

Instructions

Made ahead

  • Preheat oven to 400F/200C. Peel and de-seed the squash and peel the beet. Cut both into cubes - make the squash roughly large bite-sized pieces (around 1in/2.5cm cubes) and the beet a little smaller.
  • Place the pieces of squash at one end of a baking sheet/tray and the beet at the other (this saves the beet bleeding into the squash). Drizzle the oil over both and toss each separately so that they are evenly coated. If needed, add a little more oil but they only need to be lightly coated. Roast the vegetables for approximately 30-40 minutes until both are tender and only just starting to brown on the edges.
  • Allow the squash and beet to cool to room temperature - you can cook it ahead of time and refrigerate it in a container a day or two until needed.

To make salad

  • Toast the pepitas in a dry skillet/frying pan until gently browned. Add a little salt, toss to coat then set aside.
  • Divide the arugula/rocket between two plates (or one larger dish to serve from). Place the cooled squash and beet chunks over the top, spread evenly. Break up the goat cheese into little chunks and sprinkle over the arugula, along with the pepitas.
  • Put all of the dressing ingredients (balsamic vinegar, oil, maple syrup and pepper) in a small bowl or jar and whisk or shake them to combine well. Drizzle it over the salad and serve.

Nutrition

Calories: 446kcal | Carbohydrates: 39g | Protein: 12g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 358mg | Potassium: 1158mg | Fiber: 8g | Sugar: 18g | Vitamin A: 18899IU | Vitamin C: 45mg | Calcium: 188mg | Iron: 4mg
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