Easy Beet and Butternut Squash Salad with Goat Cheese Recipe
Introduction
This easy beet and butternut squash salad is a colorful, nutrient-packed dish perfect for any season. Roasted vegetables are paired with fresh greens, tangy goat cheese, and a sweet maple balsamic dressing for a delightful balance of flavors. It’s a simple recipe that makes an impressive and healthy side or light meal.
Ingredients
- 3 cups beets, diced
- 4 cups butternut squash, diced
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh thyme (or 1 tsp dried thyme)
- ½ tsp garlic powder
- 1 tsp kosher salt (use ½ tsp if using fine table salt)
- ½ tsp black pepper
- 3 cups arugula
- 4 cups baby spinach
- ½ cup goat cheese, crumbled
- ½ cup pumpkin seeds, roasted & salted
- ¼ cup extra virgin olive oil
- 3 Tbsp balsamic vinegar
- ½ Tbsp Dijon mustard
- 1½ Tbsp maple syrup
- 1 clove garlic, grated or minced
- Pinch kosher salt & black pepper
Instructions
- Step 1: Preheat the oven to 425℉ (218°C). Line a large sheet pan with parchment paper and lightly coat with olive oil spray. Peel and dice the beets and butternut squash into roughly 1-inch bite-sized pieces.
- Step 2: Place the diced beets and butternut squash on the prepared pan. Drizzle with 2 tablespoons of olive oil and sprinkle with fresh thyme, garlic powder, kosher salt, and black pepper. Toss to coat evenly.
- Step 3: Roast the vegetables in the preheated oven for 25-30 minutes, until tender when pierced with a fork.
- Step 4: While the vegetables roast, whisk together the dressing ingredients—¼ cup olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, and a pinch of salt and pepper—in a small bowl or shake well in a jar.
- Step 5: In a large bowl, combine the arugula, baby spinach, roasted beets, butternut squash, goat cheese, and pumpkin seeds. Drizzle half the dressing over the salad just before serving, and offer the remaining dressing on the side.
Tips & Variations
- Wear gloves or use a plastic bag when peeling beets to avoid staining your hands and clothes.
- Substitute fresh thyme with rosemary or sage for a different herbal note.
- Add pomegranate seeds or dried cranberries for a touch of sweetness and extra texture.
- Try toasted walnuts or pecans instead of pumpkin seeds for added crunch.
Storage
Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. To reheat the roasted vegetables, warm them gently in the oven or microwave, then toss with fresh greens and dressing before serving. The salad is best enjoyed fresh to keep the greens crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the roasted vegetables ahead of time?
Yes, you can roast the beets and butternut squash up to 2 days in advance and refrigerate them. Reheat gently before assembling the salad to maintain texture and flavor.
What can I use if I don’t have goat cheese?
Feta cheese is a great substitute that offers a similar tangy and creamy element. Alternatively, you can omit the cheese for a dairy-free option or use a plant-based cheese.
PrintEasy Beet and Butternut Squash Salad with Goat Cheese Recipe
A vibrant and nutritious salad featuring roasted beets and butternut squash tossed with fresh arugula, spinach, crunchy pumpkin seeds, and creamy goat cheese. Finished with a sweet and tangy maple balsamic dressing, this easy salad is perfect as a light lunch or a flavorful side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Roasted Vegetables
- 3 cups beets, diced
- 4 cups butternut squash, diced
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh thyme (or 1 tsp dried thyme)
- ½ tsp garlic powder
- 1 tsp kosher salt (use ½ tsp if using fine table salt)
- ½ tsp black pepper
Salad Base
- 3 cups arugula
- 4 cups baby spinach
- ½ cup goat cheese, crumbled
- ½ cup pumpkin seeds, roasted & salted
Dressing
- ¼ cup extra virgin olive oil
- 3 Tbsp balsamic vinegar
- ½ Tbsp dijon mustard
- 1½ Tbsp maple syrup
- 1 clove garlic, grated or minced
- Pinch kosher salt & black pepper
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 425℉ (218°C). Line a large sheet pan with parchment paper and lightly spray it with olive oil spray. Rinse, peel, and dice the beets and butternut squash into roughly 1-inch bite-sized pieces, ensuring uniform size for even roasting.
- Roast Vegetables: Place the diced beets and butternut squash onto the prepared sheet pan. Drizzle with 2 tablespoons of extra virgin olive oil, then sprinkle with fresh thyme, garlic powder, kosher salt, and black pepper. Toss to coat evenly. Roast in the oven for 25 to 30 minutes, until the vegetables are fork-tender and lightly caramelized.
- Make Dressing: While the vegetables are roasting, combine the dressing ingredients—extra virgin olive oil, balsamic vinegar, dijon mustard, maple syrup, grated garlic, and a pinch of salt and pepper—in a small bowl. Whisk well or shake vigorously in a jar to emulsify.
- Assemble the Salad: In a large salad bowl, combine the arugula, baby spinach, roasted beets, and butternut squash. Add the roasted pumpkin seeds and crumbled goat cheese. Pour half of the dressing over the salad and toss gently to combine.
- Serve: Serve the salad immediately, with the remaining dressing on the side for additional drizzling. Enjoy as a nutritious main or side dish.
Notes
- Be careful when peeling and handling beets to avoid staining your hands or clothes; wearing gloves can help.
- You can substitute dried thyme if fresh thyme is unavailable, adjusting the quantity to 1 teaspoon.
- Pumpkin seeds can be substituted with walnuts or pecans for a different crunch.
- The salad is best served fresh but can be refrigerated for up to 1 day; add dressing just before serving to prevent sogginess.
Keywords: beet salad, butternut squash salad, roasted vegetables, goat cheese salad, maple balsamic dressing, healthy salad, fall salad
