Something we all need a little more of in the winter months is bright, colorful and healthy food that gives us a boost in our mood, energy and just overall health. This Winter Salad with Roasted Squash and Beets certainly will do the trick! Spicy arugula, crunchy pecans, creamy goat cheese mixed with perfectly roasted butternut squash and beets. This salad has it all! Packed full of nutrients and vitamins we all need to kick that winter cold and get to feeling our best even if it is cold outside.
Trying to eat more veggies is so easy with recipes like this and I am finding that if I commit to having a salad for at least one meal a day then it not only helps me get the adequate amount of fruits and veggies I need but it literally takes most of the guesswork out of planning my meals. Everyday I know there will be a salad on the menu, which causes me to be creative with coming up with salad recipes.
The Story of how this salad recipe came to be!
My sister and her kids were over for an impromptu dinner (they live across the street from me so this happens ever so often) and the kids were having pizza of course but we did not want to partake. We scoured my fridge and came up with this salad from ingredients I already had. I think we made this in like less than 10 minutes since the squash and beets were already cooked and it was DELICIOUS! We paired it with a nice glass or two of red wine since we figured if we were eating salad for dinner we could afford to splurge on the wine. Girl math! HA HA!
How to make this salad if you don’t have the squash and beets already cooked.
Dice up the butternut squash and beets. Peel them both first of course and place them onto a baking sheet (I use separate baking sheets so the beets don’t bleed onto the squash). Drizzle with olive oil, salt and pepper and roast in a 425 degree F oven for 20-25 minutes. Watch the beets since they may take a little less time to cook. Remove and let cool a bit.
Making homemade salad dressing
It is so easy to make your own homemade dressing which is so much better for you than store-bough versions. I have been making my own salad dressings for 6 years and I am a super busy mom of two so you can do it too! For this vinaigrette dressing all I did was combine the juice of a large orange with some maple syrup, apple cider vinegar (ACV), salt and pepper and olive oil. Whisked that all up and wallah! Homemade salad dressing that is so good!
Putting the salad together
Place the arugula into a large salad bowl or platter, top it with the squash, beets, crumbled goat cheese or vegan soft cheese crumbled, pecans, sliced red onions and some dried cranberries. Drizzle the dressing overtop and toss! A-MAZING!
If you like this salad recipe then check out some of my other most popular and DELICIOUS salads!
Simple Winter Kale Salad with Sweet Potato Croutons
Winter Salad with Roasted Squash and Beets
Spicy arugula, crunchy pecans, creamy goat cheese, roasted butternut squash and beets all topped off with a SUPER EASY Orange Vinaigrette dressing! Simple lunch recipe, dinner salad or quick pick me up for those cold winter days.
Ingredients
For the salad
- 2 beets peeled and diced
- 1 1/2 cups diced butternut squash
- 6 cups fresh arugula
- 1/4 cup chopped pecans
- 1/4 cup crumbled goat cheese
- 1/4 cup dried cranberries
- 1/2 a red onion, sliced
For the orange viniagrette dressing
- The juice a 1 large orange
- 2 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- salt and pepper to taste
- 1/3 cup olive oil
Instructions
Roast the Beets and Squash
- Preheat the oven to 425 degrees F
- Spray two baking sheets with olive oil
- Place the beets in a single layer on one of baking sheets, drizzle with some olive oil and sprinkle with salt and pepper. Use the same method for the butternut squash.
- Roast the beets and squash in the preheated oven for 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.
Make the orange vinaigrette dressing
- Pour the juice of the orange, apple cider vinegar, maple syrup, salt and pepper into a small mixing bowl and whisk. Drizzle in the olive oil while whisking to emulsify.
Putting the salad together
- Place the arugula into a large bowl or platter, add the pecans, goat cheese, sliced onions, squash, beets and dried cranberries and toss.
- Pour the dressing over the salad and toss it all together and ENJOY!
Notes
You can make the beets and squash in advance and store it in the fridge in an airtight container for up to 4 days.
Vegan Option: Sub the goat cheese with soft vegan cheese.
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!