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Butternut Squash Salad with Beets

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A vibrant and cozy salad featuring roasted butternut squash and beets, perfect for fall dinners and gatherings.

Ingredients

Scale
  • 1.5 cups beets – peeled and cubed (about 2–3 beets)
  • 2–3 cups butternut squash – peeled and cubed
  • 2 tablespoons olive oil – divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 6 cups arugula
  • 1/4 cup chopped walnuts
  • 1/4 cup crumbled goat cheese
  • 1/4 cup pomegranate seeds
  • 1/4 cup orange juice (or the juice of a large orange)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • Salt and pepper (to taste)
  • 1/3 cup olive oil

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prep your veggies by peeling and cubing the beets and butternut squash.
  3. Roast the cubed beets and butternut squash with olive oil, kosher salt, and black pepper for about 25-30 minutes.
  4. Mix the arugula in a large salad bowl.
  5. Whisk together the orange juice, apple cider vinegar, maple syrup, Dijon mustard, and remaining olive oil.
  6. Combine the roasted veggies with the arugula, and top with walnuts, goat cheese, and pomegranate seeds.
  7. Serve immediately while the vegetables are warm!

Notes

Store leftovers in an airtight container in the refrigerator and enjoy within 2 days.

Nutrition

Keywords: butternut squash, beets, salad, fall recipes, vegetarian

Find it online: https://flavorvia.com/butternut-squash-salad-with-beets/