The BEST Butternut Squash Salad with 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.
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.
You may also go crazy for this 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.
- Butternut squash – fresh cubed butternut squash is best.
- 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.
- Olive oil – extra virgin olive oil.
- Walnuts – for that nutty flavor and crunchy texture.
- Pomegranate seeds – give the salad even more flavor, color, and great fall vibes.
- Goat cheese – adds a nice creamy element to this salad.
- 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.
** 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 one: 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 two: Roast at 425 ° F in the oven for 20-25 minutes.
Step three: Make the dressing – Combine all of the dressing ingredients in a bowl and whisk well to combine.
Step four: Assemble the salad – arrange all of the salad ingredients in a large bowl, add the dressing, and toss.
If you like this 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.
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.
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.Print