RecipeStripper

Clean recipe · pinchmegood.com

Butternut Squash Salad - with beets

This is the BEST Butternut Squash Salad. Spicy arugula, roasted beets, and butternut squash mixed with crunchy walnuts, and creamy goat cheese. All drizzled with an incredible Orange Vinaigrette dressing! Simple lunch recipe, dinner salad or quick pick me up for those cold winter days.

Original recipe: pinchmegood.com

Yield:
6 servings
Prep:
10 min
Cook:
25 min
Total:
35 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Butternut Squash Salad - with beets

Ingredients

  1. 1.5 cups beets – peeled and cubed (about 2-3 beets)
  2. 2-3 cups butternut squash – peeled and cubed
  3. 2 tablespoons olive oil – divided
  4. 1/2 teaspoon kosher salt
  5. 1/4 teaspoon ground black pepper
  6. 6 cups arugula
  7. 1/4 cup chopped walnuts
  8. 1/4 cup crumbled goat cheese
  9. 1/4 cup pomegranate seeds
  10. 1/4 cup orange juice (or the juice of a large orange)
  11. 2 tablepsons apple cider vinegar
  12. 2 tablepsoon pure maple syrup
  13. 1 tablepsoon dijon mustard
  14. salt and pepper (to taste)
  15. 1/3 cup olive oil

Instructions

  1. Roast the beets and squash

    Preheat the oven to 425 ° F and line a baking sheet with parchment paper for easy cleanup.
  2. Place the cubed butternut squash onto the baking sheet in an even layer, leaving some room for the beets. Then add the beets to the pan with the squash. Drizzle the beets and squash with 1-2 tablespoons olive oil and some salt and pepper and toss to coat.
  3. Then roast the beets and squash in the oven for about 20-25 minutes, turning the beets and squash over halfway through. Watch the beets since they may not take as long as the squash to cook. Remove and set aside to cool for a few minutes. Note: I cut mine all the same size so they cook within the same amount of time.

  4. Make the dressing

    Add all of the dressing ingredients to a medium bowl and whisk well to emulsify. You can also add all of the ingredients to a mason jar fitted with a lid and shake well.

  5. Assemble the salad

    Arrange the salad ingredients – arugula, squash, beets, goat cheese, walnuts, and pomegranate seeds in a large bowl.
  6. Pour the dressing over the salad and toss.
  7. Serve and enjoy!