• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pinch Me Good

  • Home
  • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Breakfast
    • Healthy Dinner Ideas
    • Quick and Easy Salads
    • Healthy Side Dishes
    • Healthy Snacks and Appetizers
    • Dressings And Sauces
    • Healthy Desserts
  • About Amy
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Pinch Me Good! » Quick and Easy Salads » Roasted Beets and Butternut Squash Salad

    Roasted Beets and Butternut Squash Salad

    January 17, 2019 by Amy 12 Comments

    25837 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe
    squash and beets with walnuts on top of arugula

    Please note that some of the links are affiliate links and I will earn a commission if you purchase through those links.

    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 just overall health. I have the perfect pick me up for you! This Roasted Beets and Butternut Squash Salad!

    Spicy arugula, crunchy pecans, creamy goat cheese mixed with perfectly roasted beets and butternut squash.

    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 salad’s best friend, this Easy Kale Salad With Lemon Dressing.

    Salad with roasted beets and butternut squash with nuts and pomegranate seeds.

    Why you will love this Roasted Beets and Butternut Squash Salad

    • Quick and simple to make!
    • Contains lots of fall and winter veggies like kale, beets and squash
    • Hearty and can easily be turned into a main meal any day of the week!
    • The perfect balance of tangy, sweet and crunchy.
    • Great for entertaining since everyone will love this salad that can easily be made vegan and is already vegetarian and gluten-free!

    Ingredients needed to make this recipe

    How to make this Roasted Beets and Butternut Squash Salad

    1. Prep the beets and squash. To prep the beets: Peel them and then dice them into 1-inch cubes. Expert tip: To prevent the beets from staining you’re cutting board, don’t cut the beets on a wooden cutting board. I like to use a plastic cutting board and then rinse it right after I am done cutting up the beets. To prep the butternut squash: Slice the ends off of the squash, and peel the whole thing using a vegetable peeler. Then dice it up into 1-inch cubes using a sharp kitchen knife.
    2. Roast the beets and squash: Arrange the chopped squash and beets onto a baking sheet. Drizzle the veggies with olive oil, salt, and pepper and roast in a 425 degree F oven for 20-25 minutes. Expert Tip: When dicing the veggies, try to make them all a similar size and shape for even cooking.
    Beets and squash cubed on a sheet pan.

    While the veggies are cooking you can make the dressing.

    3. To make the dressing: Combine some orange juice, apple cider vinegar, dijon mustard, maple syrup, olive oil, salt, and pepper in a mason jar and shake vigorously to emulsify. You can also add everything to a medium-size mixing bowl and whisk well to combine.

    4. Assemble the salad: Place the arugula into a large salad bowl or platter, top it with the squash, beets, crumbled goat cheese or vegan soft cheese crumbled, chopped walnuts, and pomegranate seeds. Drizzle the dressing over top and toss! A-MAZING!

    Roasted Beets and Butternut Squash Salad in a bowl.

    If you like this salad recipe then check out some of my other most popular and delicious healthy salads!

    Recipe Tips and Variations

    • 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 also check other this guide on how to roast beets that also has some helpful tips.
    • 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. Just let them cool completely and store them in an airtight container in the fridge.
    • 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.

    Did you make this recipe? If so, then please leave a rating and comment below.

    Update: This recipe was updated with better photos, expert tips, and more details on how to make the recipe.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Roasted Beets and Butternut Squash Salad

    Simple Roasted Beets and Butternut Squash Salad


    ★★★★★

    5 from 3 reviews

    • Author: Amy Estes
    • Total Time: 35 minutes
    • Yield: 6 people 1x
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    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

    Scale
    • 2 beets (peeled and sliced)
    • 2 cups butternut squash (peeled and diced)
    • 2 tablespoons olive oil
    • salt and pepper
    • 6 cups arugula
    • 1/4 cup chopped walnuts
    • 1/4 cup crumbles goat cheese
    • 1/4 cup pomegranate seeds

    For the dressing

    • 1/4 cup orange juice (or the juice of a large orange)
    • 2 tbsps apple cider vinegar
    • 2 tbsp pure maple syrup
    • 1 tbsp dijon mustard
    • salt and pepper (to taste)
    • 1/3 cup olive oil

    Instructions

    Roast the beets and squash

    1. Preheat the oven to 425 degrees F.
    2. Spray two baking sheets with olive oil and 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 dressing

    1. Pour the orange juice, apple cider vinegar, maple syrup, dijon mustard, salt and pepper, and olive oil into a mason jar and shake well to emulsify.

    Build the salad

    1. Place the arugula into a large bowl or platter, top with the roasted beets and squash, chopped walnuts, crumbled goat cheese, and pomegranate seeds, and lightly toss. Pour the dressing over the salad and toss it all together. Serve and enjoy!

    Notes

    1. 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.
    2. You can use arugula, spinach, or even kale in the salad to switch up the greens.
    3. Feta cheese or a soft vegan cheese are good substitutes for the goat cheese in this recipe.
    4. You can roast the squash and beets a day or two ahead to save time.
    5. 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

    Did you make this recipe?

    Tag @pinchmegoodfood on Instagram and hashtag it #pinchmegoodfood

    « Pesto Quinoa with Roasted Vegetables
    4 Ingredient Vegan Parmesan Cheese »

    Filed Under: Healthy Fall Favorites, Quick and Easy Salads, Vegan

    Reader Interactions

    Comments

    1. marcie@flavorthemoments

      January 18, 2019 at 2:16 pm

      This is the kind of salad that I could eat every single day! I love the colors and I’m craving a big bowl!

      Reply
      • Amy Estes

        January 18, 2019 at 2:19 pm

        Thank you Marci! It’s my new favorite Salad!

        Reply
    2. Wyndee Grosso

      June 13, 2020 at 8:00 pm

      Hello, I was wondering how much dijon mustard? I see it in the directions but not in the ingredient list. Thank you!

      Reply
      • Amy

        June 27, 2020 at 12:20 pm

        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.

        Reply
    3. James

      October 4, 2021 at 3:06 pm

      Amazing and hearty! Definitely a go to salad for us. Thanks!

      ★★★★★

      Reply
    4. Tracy

      October 4, 2021 at 3:09 pm

      I absolutely love this salad! It has the perfect balance of textures and flavors! I can’t wait to bring this to thanksgiving!

      ★★★★★

      Reply
    5. Mary Ann

      January 27, 2022 at 5:03 pm

      Could you add cooked chicken chunks to this salad

      Reply
      • Amy

        January 28, 2022 at 10:42 am

        Hi Mary Ann! Yes you can!

        Reply
    6. Sharon

      February 1, 2022 at 3:22 pm

      Very pretty salad! This went over with raves! Love the salad! Thank you !

      ★★★★★

      Reply
      • Amy

        February 9, 2022 at 9:56 am

        Hi Sharon! I am so glad you liked it. It is a favorite in our family as well.

        Reply
    7. Bethania

      April 7, 2022 at 2:02 pm

      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?

      Reply
      • Amy

        April 8, 2022 at 11:44 am

        Hi Bethania, yes you can certainly use feta cheese in place of he goat cheese.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi there,
    I'm Amy and I'm so excited to share my best healthy recipes and tips with you. I hope I can inspire you to eat better, feel better, and get back in the kitchen. Read More…

    Amy: View My Blog Posts

    Search recipes:

    Most Popular

    Sweet Potato Buddha Bowl – with black beans

    Easy Kale Salad With Lemon Dressing

    Easy Baked Eggplant Meatballs – (Meatless)

    Healthy Fudgy Brownies – Gluten Free

    Healthy Baked Beet Chips – Vegan/Gluten Free

    Butternut Squash Noodle Bowl with cranberries

    Butternut Squash Noodles Bowl – Vegan

    Banana Oatmeal Pancakes – Gluten Free

    Healthy Breakfast Sandwich (A make-ahead recipe)

    Favorite Summer Recipes

    The Best Healthy Black Bean Burgers

    Simple Robust Homemade Italian Dressing

    Crispy Sweet Potato Wedges – Air Fryer Recipe

    Quick and Easy Salmon Salad

    Vegan Sweet Potato Chickpea Buddha Bowl (gluten free)

    Sweet Potato Black Bean Tacos – Gluten Free

    Cooked meatballs in a white bowl with tzatziki sauce and cucumber tomato salad with a slice of lemon next to the bowl and a silver fork on the other side.

    20 Minute Healthy Greek Meatballs – (Gluten Free)

    Healthy Pineapple Teriyaki Chicken Stir Fry

    Footer

    As Seen On

    CONTACT | PRIVACY POLICY