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This Butternut Squash Salad with roasted beets, spicy arugula, crunchy walnuts, and creamy goat cheese is the best fall salad. All drizzled with an incredible Orange Vinaigrette dressing! It is a healthy, flavorful salad that is a show-stopper every time!
Something we all need a little more of in the winter months is a bright, colorful, and healthy food that gives us a boost in our mood, energy, and overall health. I have the perfect pick-me-up for you! This Roasted Beets and Butternut Squash Salad!
Spicy arugula, crunchy pecans, a creamy goat cheese mixed with perfectly roasted beets and butternut squash and finished with a tangy, sweet orange vinaigrette.
What’s not to love? Plus any butternut squash recipe is good this time of year, like this butternut squash noodles bowl and this amazing and healthy butternut squash lasagna with spinach.
You may also go crazy for this butternut squash salad’s best friend, this Easy Kale Salad With Lemon Dressing.
Why you’ll love this Butternut Squash Salad
- Easy – Quick and simple to make in under 30 minutes. Only 10 minutes if you roast the squash and beets in advance.
- Healthy – Contains lots of fall and winter veggies like beets and squash that are full of nutrients.
- Filling – Hearty and can easily be turned into a main meal any day of the week.
- Flavor-packed – The perfect balance of tangy, sweet and crunchy.
- Crowd-pleaser – This salad is great for entertaining since it is so pretty and can easily be adapted to any diet. See below for variations.
Ingredients and Substitutions
- Butternut squash – fresh cubed butternut squash is best but frozen, cubed and cooked squash will also work.
- Beets – fresh cubed beets are best but store-bought roasted beets will also work.
- Arugula – spicy arugula gives this salad a nice punch of flavor and color and pairs well with the squash and beets. Spinach or kale will also work fine.
- Olive oil – extra virgin olive oil.
- Walnuts – for that nutty flavor and crunchy texture. Use pecans or almonds if that is what you have.
- Pomegranate seeds – give the salad even more flavor, color, and great fall vibes.
- Goat cheese – adds a nice creamy element to this salad. You could also use feta cheese.
- For the dressing – orange juice (fresh or store-bought), apple cider vinegar, olive oil, maple syrup, dijon mustard, salt, and pepper.
- Salt and pepper – used to season the squash hand beets to give them amazing flavor.
** Get the complete list of recipe ingredients and instructions in the recipe card located at the bottom of this post.
How to make this Roasted Beets and Butternut Squash Salad
Step 1: Roast the squash and beets. Arrange the chopped squash and beets on a baking sheet. Drizzle the veggies with olive oil, salt, and pepper and lightly toss. Expert Tip: When dicing the veggies, try to make them all a similar size and shape for even cooking.
Step 2: Roast at 425 ° F in the oven for 20-25 minutes.
Step 3: Make the dressing – Combine all of the dressing ingredients in a bowl and whisk well to combine.
Step 4: Assemble the salad – arrange all of the salad ingredients in a large bowl, add the dressing, and toss.
If you like this butternut squash salad recipe then check out some of my other most popular and delicious healthy salads on PMG!
Recipe Tips and Variations
- Cut the squash and beets into even size cubes so they cook evenly. If you are not sure how to peel and cut the butternut squash then you can check out this roasted butternut squash that explains how to do it. You can also check other this guide on how to roast beets which also has some helpful tips. Or buy precut, which you can find at most grocery stores.
- Switch up the greens – use arugula, spinach, or even kale.
- Make it dairy-free – Feta cheese or soft vegan cheese are good substitutes for the goat cheese in this recipe.
- Make ahead – chop and roast the squash and beets a day or two ahead to save time. Just let them cool completely and store them in an airtight container in the fridge until you are ready to assemble the salad.
Storage
This roasted butternut squash salad stores great in an airtight container in the fridge for up to 3 days. Just make sure to store the dressing separately and dress it when ready to eat.
Ways to serve this butternut squash salad with beets
We love this salad as a colorful side dish with any fall or holiday meal. It pairs very well is roasted turkey breast, chicken, or pork loin. Or you can enjoy it as is for a light meatless meal all on its own.
Did you make this butternut squash salad recipe? If so, then please leave a rating and comment below.
More heathy fall salads
- Chopped Kale Quinoa Salad
- Easy Beet and Goat Cheese Salad
- Kale and Roasted Sweet Potato Salad
- Kale Brussel Sprout Salad
Update: This recipe was updated with better photos, expert tips, and more details on how to make the recipe.
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Butternut Squash Salad – with beets
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
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.
Ingredients
- 1.5 cups beets – peeled and cubed (about 2–3 beets)
- 2–3 cups butternut squash – peeled and cubed
- 2 tablespoons olive oil – divided
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 6 cups arugula
- ¼ cup chopped walnuts
- ¼ cup crumbled goat cheese
- ¼ cup pomegranate seeds
For the dressing
- ¼ cup orange juice (or the juice of a large orange)
- 2 tablepsons apple cider vinegar
- 2 tablepsoon pure maple syrup
- 1 tablepsoon dijon mustard
- salt and pepper (to taste)
- ⅓ cup olive oil
Instructions
Roast the beets and squash
- Preheat the oven to 425 ° F and line a baking sheet with parchment paper for easy cleanup.
- 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.
- 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.
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.
Assemble the salad
- Arrange the salad ingredients – arugula, squash, beets, goat cheese, walnuts, and pomegranate seeds in a large bowl.
- Pour the dressing over the salad and toss.
- Serve and enjoy!
Notes
- Cut the squash and beets in even size cubes so they cook evenly. If you are not sure how to peel and cut the butternut squash then you can check out this roasted butternut squash that explains how to do it.
- You can use arugula, spinach, or even kale in the salad to switch up the greens.
- Feta cheese or a soft vegan cheese are good substitutes for the goat cheese in this recipe.
- You can roast the squash and beets a day or two ahead to save time.
- This salad stores great in an airtight container in the fridge for up to 3 days. Just make sure to store the dressing separately and dress it when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasted
- Cuisine: Mediterranean
This is the kind of salad that I could eat every single day! I love the colors and I’m craving a big bowl!
Thank you Marci! It’s my new favorite Salad!
Hello, I was wondering how much dijon mustard? I see it in the directions but not in the ingredient list. Thank you!
Hi Wyndee, it is one tablespoon of dijon mustard. I have updated the ingredients list. Thank you so much for letting me know it was missing.
Amazing and hearty! Definitely a go to salad for us. Thanks!
I absolutely love this salad! It has the perfect balance of textures and flavors! I can’t wait to bring this to thanksgiving!
Could you add cooked chicken chunks to this salad
Hi Mary Ann! Yes you can!
Very pretty salad! This went over with raves! Love the salad! Thank you !
Hi Sharon! I am so glad you liked it. It is a favorite in our family as well.
Hi, excuse my ignorance, I’m not good at combining ingredients but since I like feta cheese more than goat cheese, do you think it would be good or ok to substitute the goat cheese for feta?
Hi Bethania, yes you can certainly use feta cheese in place of he goat cheese.
My favorite salad of all time! Have made it half a dozen times this Fall/Winter season. It takes some prep work, I roast the butternut squash and beets the night before, and then refrigerate. Sometimes I do feta, sometimes goat cheese. Also just added chicken today, sooo full and satisfied! Absolutely delicious every time. Thank you so much for this recipe!
Thank you, Madison! That is so great to hear! I am glad you like it.
Great salad. Added avocado. Love the salad dressing too!!!
Thank you Cecile! I am so glad you liked it!
Made a vegan version for Christmas dinner and everyone loved it (vegans and non vegans alike)!
Hi Anna, that is so great to hear. I’m so glad everyone liked it!
Excellent salad! We enjoyed tonight and the orange salad dressing goes very well with it.