BEST Butternut Squash Salad – With Roasted Beets
So, Here’s Why I Can’t Get Enough of This Salad
Alright, let me just set the scene: one dreary autumn, I made this salad on a whim (partly because I had butternut squash and beets teetering on their last good day in the fridge). I was expecting another “well, at least it’s healthy” situation at the table, but my oldest actually went back for seconds and my husband, who normally gives salads a frankly insulting side-eye, asked for the “funky orange thing” again next week. Not going to lie, I pretty much danced in the kitchen. Oh, and if you’re like me and always end up with hands that look like you committed some sort of veggie-related crime after peeling beets—welcome, you’re in good company.
Why You’ll Love This – Honest Truth
I whip this up when I want dinner to look fancier than it really is. My family goes wild for it because they think I’ve put in way more effort (joke’s on them). It’s got that sweet & earthy thing from the squash and beets that just sings. Plus, on days when I’m tired (so, like, most days), I can roast everything together while binge-watching another baking show disaster. And let’s be real—if you forget the dressing for a sec, it still tastes good (trust me, I’ve been there).
What You’ll Need (And Some Substitutions Because Who Actually Plans Ahead?)
- About 1 medium butternut squash – peeled, seeded, and cubed. (You can use pre-cut squash. I do when I’m feeling a tad lazy.)
- 2 medium beets – peeled and cut into small cubes. Red or golden, or whatever you snagged at the market.
- A couple glugs of olive oil – maybe 3 tbsp. My grandmother swore by Bertolli, but truly anything works.
- Salt and pepper – to taste, and no, I never measure.
- Big handful of arugula or spinach or mixed greens, or, you know, that half-wilted bag at the back of your fridge.
- Crumbled goat cheese (about ½ cup), but feta works, and sometimes I use blue cheese. Not everyone’s jam, I know.
- ¼ cup toasted pecans or walnuts. I skip these if I’m out or my nephew’s coming (nut allergy—yikes).
- 1 small red onion, thinly sliced. But I’ve thrown in shallots or even a bit of scallion in a pinch.
- For the dressing:
- 2 tbsp balsamic vinegar (sherry vinegar is amazing too, but, let’s be honest, I don’t always have it)
- 1 tbsp maple syrup or honey – whatever’s open
- 1 tsp Dijon mustard – or just the regular yellow stuff if that’s all you’ve got
- 3 tbsp olive oil – again, whatever you’ve got is fine
- Pinch of salt & a few cracks of black pepper
How I Actually Make This (aka Directions… But Not Too Strict)
- Roast the Veggies: Preheat your oven to 400F (200C, if you’re metric-minded). Toss those butternut squash and beet cubes onto a big baking sheet, drizzle with olive oil, sprinkle a liberal amount of salt & pepper (I go a bit overboard here), and toss ’em all around until they’re glistening. Spread them out – single layer is ideal, but sometimes I get lazy and crowd the pan. They’ll still cook, just a bit less crispy. Roast about 25-30 minutes, flipping once. Or whenever they look golden and soft – I tend to test a few because, hey, chef’s treat.
- Toast the nuts: While the veg are roasting, chuck your nuts in a dry skillet over medium-low heat. Give them a regular stir. You’ll smell when they’re done (nutty, toasted, not burnt). Don’t wander off – I used to leave them, but then one time I ended up with sad, blackened pecans that went straight in the bin.
- Make the dressing: Literally just whisk everything in a jar or cup. I mash it with a fork. Actually, when I’m really lazy, I just shake it up in an old mustard jar. This is where I often taste, adjust, and maybe add a bit more maple syrup, if the beets feel too earthy today.
- Assemble: Grab a big bowl. Toss your leafy stuff in. Pile on the roasted butternut and beets – if they’re still warm, even better. Scatter the onion, crumble on the cheese, sprinkle the nuts. Pour over the dressing. Give it all a gentle toss or just leave it layered if you want it to look all Instagram-y. Don’t worry if it looks messy, it’ll still taste top-notch.
Notes From a Slightly Scatterbrained Cook
- If you roast the squash and beets the day before, it makes throwing this together last minute a piece of cake (or, well, salad).
- Once, I accidentally used wayyy too much dressing. Still good, just a bit swampy. Actually, on second thought, less is more with this one.
- Got leftover bits? I toss them into a wrap the next day (if there’s any left, which is rare around my bunch).
Variations I’ve Actually Tried (Some Wins, One Fail)
- Add cooked quinoa and suddenly it’s a dinner all on its own. Worked out lovely, quite filling.
- Cranberries or pomegranate seeds are fun for a bit of zing… until my cousin said they looked like “suspicious raisins.” Still, worth a go.
- Once I tried swapping goat cheese for halloumi. Didn’t melt the way I thought. A bit weird, but if you’re a cheese adventurer, go ahead.
If You Don’t Have Fancy Equipment, No Problem
Look, a really big baking sheet is great if you’ve got one. But I’ve shoved everything onto a smaller pan or even two rounds in a pyrex dish. And if you don’t have a salad spinner—just wave the greens around in a clean tea towel and call it a workout.
How I Store Leftovers (Though… We Never Really Have Any)
They’ll keep in an airtight container in the fridge for up to 2 days—though honestly, in my house it never lasts til morning. The greens do wilt a bit, but I actually think it tastes better the next day, all marinated and cozy. If you’re doing meal prep, maybe keep the dressing separate (if you remember, I rarely do).
This Is How I Serve It (And My Family Oddly Likes It Cold)
I usually serve it as a main for lunch with some crusty bread and salty butter, or as a side with roast chicken on the weekends; my family actually likes it best cold on the second day with poached eggs, for some reason. Don’t knock it til you try it!
Things I Learned The Hard Way (A.K.A. My Best Tips)
- If you try to rush roasting—crank the temp too high hoping it’ll be done in 15 minutes—the squash just burns on the outside and stays hard in the middle. Not worth it. I regretted that one.
- Peeled beets will stain everything. I mean, I sometimes consider wearing gloves like some sort of cooking crime-scene investigator.
- If you use too much cheese, it overpowers the whole thing. Measure-ish.
Real Questions From My Family (And Friends On WhatsApp)
- Can I use pre-cooked beets?
- Yes! They’re a lifesaver if you’re in a hurry—just skip the roasting, chop and toss. The salad will be a bit less earthy and sweet, but still decent.
- What if I don’t like goat cheese?
- No problem at all—swap in feta, crumbled blue, or skip it. Actually, I sometimes scatter a bit of shaved parmesan. No one’s kicked me out yet!
- How do I avoid staining my hands with beets?
- Gloves are a good plan, or—you can lightly oil your hands before peeling; it helps, promise. Or just embrace pink hands for the day.
- Could I roast everything together?
- Yep, but don’t toss beets and squash together at first if you want to avoid everything turning magenta. (Been there, got the T-shirt.)
- Any way to make this ahead?
- Roast the veggies, toast the nuts, shake up the dressing—just keep it all separate until just before eating. Actually, I think it’s a bit tastier with everything marinating overnight, but the greens do get a little floppy.
Oh, and a weird thing—my cat once tried to swipe a beet cube off the counter, which was much funnier after the fact than during. Just, watch your pets around the red stuff!
Ingredients
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- 2 medium beets, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 oz mixed greens (spinach, arugula, or spring mix)
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped walnuts
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2In a large bowl, toss the cubed butternut squash and beets with olive oil, salt, and black pepper. Spread evenly on the prepared baking sheet.
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3Roast in the oven for 35-40 minutes, turning once halfway, until vegetables are tender and caramelized. Remove from oven and let cool slightly.
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4In a small bowl, whisk together balsamic vinegar and honey. Set aside as dressing.
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5In a large salad bowl, combine mixed greens, roasted squash and beets, goat cheese, and walnuts. Drizzle with the balsamic honey dressing and toss gently to combine. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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