Picture this: a salad with roasted butternut squash and earthy beets, both caramelized to perfection, then tossed with fresh greens and finished with a punchy, zesty dressing. There’s something so inviting about a salad that brings the colors of fall to your plate. When the cool autumn air hits, I crave a hearty, roasted salad that feels just as comforting as it is nutritious. This butternut and beetroot salad does just that.
Imagine the sweetness of roasted squash paired with the natural earthiness of beets, combined with a light and tangy dressing that balances every bite. It’s vibrant, beautiful, and somehow both light and satisfying—a salad you’ll reach for as a meal or as a show-stealing side dish. If you’re looking for a fresh way to enjoy fall veggies, this salad is perfect to add some color and flavor to any day.
Whether you’re prepping for a cozy family dinner or want to elevate a simple meal with vibrant color and flavor, this Butternut and Beetroot Salad is it! With crunchy seeds and a drizzle of balsamic, it’s a crowd-pleaser for any time of year.
Recipe Summary:
Think of this as the ultimate autumn salad, but really, it’s a fantastic go-to anytime you want something both wholesome and vibrant. Roasted butternut squash and beets combine their unique flavors, brought to life by a light dressing that makes this dish shine. It’s hearty, colorful, and totally delicious.
An Autumn Family Favorite
This salad quickly became a hit at home. My family loves the pop of color on the table, and it’s become our go-to for fall gatherings. Even my kids, who aren’t usually beet fans, find themselves enjoying every bite. There’s something about the blend of textures and flavors that makes this salad simply addictive, and now it’s become a seasonal staple!
Why This Butternut and Beetroot Salad is Perfect
- Seasonal Flavors: Roasted butternut and beets make the perfect cozy combination.
- Balanced Nutrition: Packed with fiber, vitamins, and antioxidants.
- Versatile: Enjoy it warm or cold; it’s great as a main dish or side.
Cuisine: American (with a seasonal twist)
Tips for Perfecting Your Salad
- Keep it Fresh: Toss with dressing just before serving to keep greens crisp.
- Roasting Tip: Cut the beets and squash into similar sizes so they roast evenly.
- Add More Flavor: For extra depth, try roasting with a sprinkle of rosemary or thyme.
Substitutions and Variations
- Swap the Seeds: Use sunflower seeds or almonds for a twist.
- Add Protein: Grilled chicken or chickpeas make it more filling.
- Try Goat Cheese: Swap feta for a creamy alternative.
Make a Healthier Version
- Reduce Oil: Lightly spray veggies with olive oil instead of drizzling.
- Skip Cheese: Omit the feta for a vegan-friendly option.
Closing:
And there you have it! A stunning, nutritious salad that celebrates the flavors of the season. If you try this recipe, let us know how it turns out, and don’t miss out on more veggie-packed ideas in our other recipes!
Frequently Asked Questions
- Can I make this salad ahead of time?
Yes, roast the veggies and keep them in the fridge. Add greens and dressing when ready to serve. - What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 3 days. - Can I use different greens?
Absolutely! Kale or romaine work well here. - Is this salad good cold?
Yes, it’s delicious chilled too. - Can I add other vegetables?
Roasted carrots or sweet potatoes make a tasty addition.
Enjoy bringing a burst of fall flavors to your table with this easy, colorful salad!
Print
BUTTERNUT AND BEETROOT SALAD
- Total Time: 1 hour
Description
Picture this: a salad with roasted butternut squash and earthy beets, both caramelized to perfection, then tossed with fresh greens and finished with a punchy, zesty dressing.
Ingredients
- 1 large butternut squash
- 2 large beets or 4 small beets
- 3 tablespoons olive oil
- Kosher salt
- 2 tablespoons salted butter
- ¼ cup white granulated sugar
- 1 cup pecans
- 4 ounce container salad greens
- 1 medium red onion, thinly sliced
- 4 ounces goat cheese
Instructions
Preheat your oven to 400°F. Use a vegetable peeler to peel the butternut squash and the beets. Trim the ends off of the beets and the squash. Slice the squash in half lengthwise and clean out the guts on the inside. Chop the squash and the beets into bite-sized pieces.
Place your chopped squash and beets onto a large, rimmed baking sheet. Drizzle with 3 tablespoons of olive oil and season to taste with kosher salt. Transfer the tray to your preheated oven and roast for 45 minutes. Stir once halfway through cooking time.
While the vegetables are roasting, prepare your candied pecans. Melt the butter in a medium-sized skillet over medium heat. Stir in the sugar. Add the pecans. Use a nonstick silicone spatula to continuously stir the butter, sugar and pecans over medium heat, until the sugar has dissolved and the pecans are fully coated. You’ll notice the butter and sugar mixture start to turn light/medium brown and it will get syrupy and sticky. This will happen in about 3 minutes. Immediately transfer the pecans to a sheet of parchment paper. Spread them out in an even layer and let them cool.
When your vegetables are done roasting, you can assemble your salad. Place your salad greens in a large salad bowl, top with the sliced red onion, roasted beets, roasted butternut squash, candied pecans and crumbled goat cheese. Top with your favorite vinaigrette, serve immediately and enjoy!
- Prep Time: 15
- Cook Time: 45
Nutrition
- Serving Size: 6
