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
Scale
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.
