If you have a craving for a vibrant, cozy salad that shines with autumnal colors and flavors, you’re going to adore this Roasted Butternut Squash & Beet Salad Recipe. It brings together tender, caramelized chunks of butternut squash and earthy, sweet roasted beets, all nestled on a bed of fresh peppery arugula. With the perfect balance of crunchy candied walnuts, creamy goat cheese, and tart dried cranberries, it’s a dish that’s as delightful to look at as it is to savor. Whether you’re entertaining guests or just want a nourishing but exciting meal, this salad is a guaranteed crowd-pleaser that feels both elegant and approachable.
Ingredients You’ll Need
What makes the Roasted Butternut Squash & Beet Salad Recipe so special is how simple yet thoughtfully chosen each ingredient is. Every component plays a crucial role—from the natural sweetness of roasted vegetables to the sharpness of goat cheese and the zing of balsamic dressing.
- 6 cups cubed butternut squash: The star ingredient, bringing a sweet, creamy texture after roasting.
- 8–10 small heirloom beets, halved: These add earthiness and vibrant color.
- 2 red onions, cut into wedges: Roasted to caramelized perfection, giving a subtle sweetness and depth.
- 4 tablespoons olive oil: Essential for roasting; it enhances flavor and helps with caramelization.
- Kosher salt & freshly cracked black pepper: Basic but indispensable for seasoning and uplifting every bite.
- 6 cups arugula: Peppery greens that provide a fresh, crisp contrast to the roasted vegetables.
- ½ cup candied walnuts: For crunch and a touch of sugary crunchiness that complements the salad beautifully.
- ½ cup goat cheese, crumbled: Creamy and tangy, it adds a luxurious richness.
- ½ cup dried cranberries: Their tart sweetness brings bursts of flavor and fruity brightness.
- 6 tablespoons olive oil (for dressing): The base of the homemade balsamic dressing.
- 4 tablespoons balsamic vinegar: Adds acidity and depth to balance the sweetness of the roasted veggies.
- 2 teaspoons honey: For a subtle, natural sweetness in the dressing.
- Salt & pepper to taste: To finish seasoning your dressing perfectly.
How to Make Roasted Butternut Squash & Beet Salad Recipe
Step 1: Prepare and Roast the Vegetables
Start by preheating your oven to 425°F (220°C). Toss the cubed butternut squash, halved beets, and red onion wedges with 4 tablespoons of olive oil, kosher salt, and freshly cracked pepper in a large bowl. Spread them in a single layer on a baking sheet to ensure even roasting. Pop them into the oven, letting their natural sugars caramelize into sweet, tender perfection over about 30 minutes. Midway through, give them a gentle stir so they roast evenly and develop maximum flavor and texture.
Step 2: Whip Up the Dressing
While the vegetables are roasting, mix together 6 tablespoons of olive oil, 4 tablespoons of balsamic vinegar, 2 teaspoons honey, and a pinch of salt and pepper in a small bowl or jar. Shake or whisk until ingredients are fully combined into a smooth, glossy dressing that’s perfectly balanced between tangy and sweet. This dressing ties the whole salad experience together beautifully.
Step 3: Assemble the Salad
Once the roasted vegetables are slightly cool but still warm, layer your salad beginning with the arugula as the fresh, peppery base. Add the roasted butternut squash, beets, and caramelized onions on top. Sprinkle generously with crumbled goat cheese, dried cranberries, and candied walnuts for bursts of creaminess, tartness, and crunch. Finally, drizzle over your homemade balsamic dressing, tossing gently to marry all those incredible flavors without bruising the delicate greens.
How to Serve Roasted Butternut Squash & Beet Salad Recipe
Garnishes
To really up the presentation game, sprinkle a few extra candied walnuts and a gentle crumble of goat cheese on the top right before serving. Fresh herbs like chopped parsley or thyme can also brighten the flavors and add a pop of green that’s stunning against the warm hues of the roasted veggies.
Side Dishes
This salad shines beautifully as a main course at lunch or dinner, but it also pairs wonderfully with roasted chicken, grilled salmon, or even a hearty grain bowl. If you want to keep it vegetarian, consider serving alongside warm quinoa or farro to create an even heartier meal.
Creative Ways to Present
If you’re entertaining, try serving this salad in individual mason jars for a charming display, or on large wooden platters to emphasize its rustic autumn vibe. For a more sophisticated twist, plate it with a drizzle of extra-aged balsamic reduction and a delicate sprinkle of microgreens for a restaurant-worthy finish.
Make Ahead and Storage
Storing Leftovers
This salad keeps nicely in the fridge for up to 3 days. Store the roasted veggies separately from the arugula and dressing if possible to prevent sogginess. When ready to eat, toss everything together fresh to maintain the perfect texture and flavor contrasts.
Freezing
While the roasted butternut squash and beets can be frozen separately (store in airtight containers for up to 2 months), it’s best not to freeze the assembled salad with fresh greens and dressing, as the textures won’t hold up well.
Reheating
Gently reheat any leftover roasted vegetables in a warm oven or skillet to restore their lovely caramelized edges before adding to fresh arugula and assembling again. Avoid microwaving as it can make the veggies mushy and the arugula wilt prematurely.
FAQs
Can I use regular beets instead of heirloom beets?
Absolutely! Regular red beets work just fine and will still add that wonderful earthy sweetness and gorgeous color contrast. Heirlooms just bring a bit more visual variety and subtle flavor complexity.
Is this salad suitable for a vegan diet?
With a few simple swaps, yes. Replace the goat cheese with a plant-based cheese alternative or toasted pumpkin seeds for crunch, and ensure the honey in the dressing is swapped for maple syrup or agave.
Can I make this salad gluten-free?
Definitely! All the ingredients in this Roasted Butternut Squash & Beet Salad Recipe are naturally gluten-free, making it a safe and delicious choice for anyone avoiding gluten.
What’s the best way to get sweet, caramelized vegetables?
Roast at a high temperature and be patient. Don’t overcrowd the pan, so the veggies roast rather than steam—this helps develop those extra delicious caramelized edges.
Can I prepare parts of this salad in advance?
Yes! Roast your vegetables a day ahead and keep them refrigerated. You can also mix and store the dressing separately. Assemble the salad just before serving to keep everything fresh and vibrant.
Final Thoughts
You really can’t go wrong when making this Roasted Butternut Squash & Beet Salad Recipe. It’s hearty yet fresh, sweet yet tangy, crunchy yet creamy—all those delightful contrasts that keep every bite interesting. Whether it becomes your go-to lunch or your star side dish at dinner parties, it’s bound to bring joy to your table. So grab those colorful veggies and get roasting; your taste buds will thank you!
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Roasted Butternut Squash & Beet Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and hearty Roasted Butternut Squash & Beet Salad that blends the sweetness of roasted vegetables with tangy balsamic dressing, creamy goat cheese, and crunchy candied walnuts, perfect for a nutritious and flavorful meal or side dish.
Ingredients
Roasted Vegetables
- 6 cups cubed butternut squash
- 8–10 small heirloom beets, halved
- 2 red onions, cut into wedges
- 4 tablespoons olive oil
- Kosher salt & freshly cracked black pepper, to taste
Salad Base
- 6 cups arugula
- ½ cup candied walnuts
- ½ cup goat cheese, crumbled
- ½ cup dried cranberries
Dressing
- 6 tablespoons olive oil
- 4 tablespoons balsamic vinegar
- 2 teaspoons honey
- Salt & pepper, to taste
Instructions
- Prepare the vegetables: Preheat your oven to 400°F (200°C). Place the cubed butternut squash, halved heirloom beets, and red onion wedges on a large baking sheet. Drizzle with 4 tablespoons olive oil and season generously with kosher salt and freshly cracked black pepper. Toss to coat all pieces evenly.
- Roast the vegetables: Roast the vegetables in the preheated oven for approximately 30 minutes, turning halfway through to ensure even browning and tenderness. The beets and squash should be fork-tender and slightly caramelized.
- Make the dressing: While the vegetables roast, whisk together 6 tablespoons olive oil, 4 tablespoons balsamic vinegar, 2 teaspoons honey, and salt and pepper to taste in a small bowl until emulsified.
- Assemble the salad: In a large serving bowl, combine the roasted vegetables with 6 cups of fresh arugula. Add ½ cup candied walnuts, ½ cup crumbled goat cheese, and ½ cup dried cranberries for texture and flavor balance.
- Toss and serve: Drizzle the prepared dressing over the salad and toss gently to combine. Adjust seasoning with additional salt and pepper if needed before serving immediately for the best freshness and texture.
Notes
- Beets can be wrapped in foil before roasting for easier cleanup and tender texture.
- Candied walnuts can be substituted with toasted pecans for a different flavor.
- Allow the roasted vegetables to cool slightly before adding to the salad to prevent wilting the arugula.
- This salad can be served warm or at room temperature.
- To make it vegan, omit the goat cheese or replace with a dairy-free cheese alternative.
