The Ultimate Roasted Butternut Squash and Beetroot Salad: A Hearty Vegan Delight for Fall & Winter
Embrace the vibrant flavors of autumn and winter with this incredibly satisfying Roasted Butternut Squash and Beetroot Salad. Bursting with color and nutrients, this delightful dish features tender, spiced roasted butternut squash and earthy beets, all tossed with crisp kale and generously drizzled with a creamy, dairy-free balsamic dressing. It’s a culinary masterpiece that’s not only a feast for the eyes but also a powerhouse of flavor and nutrition. Whether you’re seeking a filling, standalone meal, a vibrant side dish for your holiday table, or an ideal candidate for your weekly meal prep, this salad promises to deliver an unforgettable experience. Prepare to fall in love with its harmonious blend of sweet, savory, creamy, and crunchy textures!
This recipe, originally shared in 2016, has been updated and refined to bring you an even more sensational culinary experience.
This butternut and beetroot salad truly captures the essence of fall and winter, making it an absolute must-try during these seasons. Its effortless preparation relies on fresh, seasonal produce, transforming simple ingredients into something extraordinary. The star of the show, spiced roasted butternut squash, is so irresistibly good that it might just become your new favorite way to enjoy this versatile vegetable. The magic of this salad lies in its perfect balance of tastes and textures: the comforting warmth of roasted vegetables, the luxurious creaminess of the dressing, the subtle kick of spices, and the satisfying crunch of toasted seeds. It’s a combination that will leave you utterly obsessed.
And let’s talk about that dressing for a moment. Honestly, a bowl of this creamy, tangy, and subtly sweet balsamic dressing could get anyone through the week! It’s wonderfully versatile, perfect for drizzling over baked sweet potatoes and steamed veggies, slathering onto sandwiches and wraps, or soaking up every last bit of delicious leftovers. You might even be tempted to grab a straw!
Why You’ll Absolutely Adore This Roasted Butternut Squash Salad
- Meal Prep Perfection: This salad is designed with convenience in mind. The roasted squash and beets maintain their delicious texture and flavor for up to 5 days when stored in the fridge, making them ideal for weekly meal planning. The creamy balsamic dressing can be prepared even further in advance, staying fresh for up to two weeks, so you’re always just minutes away from a wholesome, homemade meal.
- Stunningly Beautiful: With its vibrant medley of deep purples, sunny oranges, and rich greens, this salad is truly a feast for the eyes. Its gorgeous presentation makes it an impressive addition to any table, especially during festive gatherings. Get ready to elevate your holiday meals – this could easily become your favorite Thanksgiving or Christmas side dish!
- A Symphony of Colors and Nutrients: Beyond its aesthetic appeal, the varied colors in this salad signify a rich spectrum of vitamins, minerals, and antioxidants. Each ingredient brings its unique nutritional profile, contributing to a truly wholesome and health-boosting dish that supports overall well-being.
- Packed with Nutrition: This salad combines the robust goodness of dark leafy greens with antioxidant-rich root vegetables, creating a nutrient-dense meal that’s both incredibly satisfying and wonderfully healthy. It’s a testament that healthy eating can be absolutely delicious.
- Incredible Flavor Profile: The magic happens when the butternut squash is seasoned with warming spices like earthy sage and aromatic cumin. These spices perfectly complement the natural sweetness of the squash and the deep, earthy notes of the beets, creating a harmonious and savory flavor experience that excites the palate.
- Rich in Textural Delight: Every bite offers a delightful contrast of textures. You’ll savor the hearty, slightly chewy kale, the tender and sweet roasted vegetables, the satisfying crunch of toasted pepitas, and the smooth, creamy richness of the homemade balsamic dressing. This multi-textured experience keeps every forkful interesting and enjoyable.
- Delicious and Deeply Satisfying: This isn’t just a light side dish; it’s substantial enough to be a complete meal. Its balanced combination of protein, healthy fats, and complex carbohydrates ensures you feel full, energized, and utterly content after every serving.
Essential Ingredients and Clever Substitutions
- Kale: Nature’s Super Green
Kale is truly a nutritional superstar, overflowing with antioxidants, essential vitamins (like K, A, and C), and fiber. Its robust texture holds up beautifully to the warm roasted vegetables and rich dressing. If curly kale isn’t your preference, feel free to substitute with other nutrient-packed greens such as peppery arugula for a spicy kick, tender spinach for a milder flavor, hearty collard greens, or colorful Swiss chard. For a less fibrous option, consider Lacinato kale, thinly sliced.
- Butternut Squash: The Sweet & Healthy Star
This versatile winter squash boasts a naturally sweet flavor and a lovely creamy texture when roasted. It’s an excellent choice for a healthy diet, being low on the glycemic index and rich in fiber, vitamins (A and C), and important minerals. If butternut squash is unavailable or you’re looking for an alternative, delicata, acorn, or honeynut squash make fantastic substitutes. Sweet potatoes also work wonderfully and have the added benefit of roasting in slightly less time, perfect for a quick meal.
- Beets: Earthy Goodness & Health Benefits
Beets are not just stunningly vibrant; they are also nutritional powerhouses. They provide an excellent source of fiber, folate, manganese, potassium, and iron. Known for their anti-inflammatory properties, beets can help lower blood pressure and are often credited with boosting energy levels. Their earthy sweetness perfectly complements the other ingredients in this salad, adding depth and a beautiful hue.
- Pepitas (Pumpkin Seeds): Crunchy & Nutritious
Also known as pumpkin seeds, pepitas add a crucial element of crunch and a nutty flavor that elevates the salad. They are loaded with antioxidants, protein, and healthy fats, making them a fantastic addition for both taste and nutrition. For those who prefer other nuts or seeds, great substitutions include walnuts for an earthy richness, pistachios for a hint of green and subtle sweetness, almonds, pecans, or sunflower seeds for varying textures and flavors.
Mastering Butternut Squash: Peel and Dice Like a Pro
Preparing butternut squash can seem daunting, but with a few simple techniques, it becomes a breeze. Always start by thoroughly washing the outside of the squash to prevent any dirt or debris from transferring to the flesh when you cut it. You’ll need a sharp chef’s knife for precise cuts and a sturdy wooden cutting board for stability.
Step 1: Stabilize and Halve. Begin by cutting a thin sliver off the bottom of the squash so it can sit flat and securely on your cutting board. Repeat this for the top end. Then, carefully cut the squash lengthwise straight down the middle. Once halved, use a sturdy spoon, ideally a grapefruit spoon for its serrated edge, to easily scoop out the seeds and any stringy membranes from the cavity.
Step 2: Peel with Ease. Place the squash halves skin-side down on your cutting board. Using a “Y” vegetable peeler, carefully peel away the tough outer skin. Butternut squash skin can be quite thick, so don’t hesitate to go over certain areas twice to ensure all the skin is removed, leaving only the bright orange flesh.
Step 3: Slice into Strips. With the squash peeled, lay one half flat on your cutting board. Cut it lengthwise into uniform ½-inch thick strips. Consistency in size is key for even roasting.
Step 4: Create Perfect Cubes. Arrange the strips closely together and then cut across them to create ½-inch cubes. Again, aim for uniform sizing to ensure all pieces roast evenly and achieve that perfect tender-crisp texture.
Achieving Perfection: Roasting Winter Squash and Beets
Here’s one of my favorite easy meal prep tips: roasted vegetables are an absolute game-changer! They are super simple to prepare and incredibly versatile, forming the foundation of countless healthy meals. This vibrant beetroot and butternut salad truly highlights the deliciousness of simply roasted veggies, and the entire roasting process is complete in just about 20 minutes.
To maximize your time and oven efficiency, I highly recommend roasting multiple types of vegetables on different trays simultaneously. Once cooled, store these roasted treasures in the fridge, ready to be incorporated into salads, hearty grain bowls, stuffed into burritos, or as a flavorful addition to a veggie scramble throughout the week.
For easier cleanup, you can line your baking sheets with unbleached parchment paper. However, for those irresistible crispy edges, I personally prefer to roast my vegetables directly on the baking pan. The direct contact with the hot metal creates a superior caramelization and texture.
Place your uniformly diced cubes of butternut squash in a single layer on a large rimmed baking tray. Ensure they are not overcrowded, as this will steam them instead of roasting.
On a separate baking tray (this is important to prevent the beet color from bleeding onto the squash), arrange your diced beets. A handy tip: there’s no need to peel the beets before dicing them; the skins will soften during roasting and add to their nutritional value. However, if you prefer, you can peel them.
Drizzle each tray generously with olive oil, ensuring all the vegetable pieces are lightly coated. Then, sprinkle the squash and beets with dried sage, ground cumin, and a touch of sea salt. These spices will enhance their natural flavors beautifully. Roast both trays simultaneously in a preheated 400-degree Fahrenheit (200°C) oven for approximately 20 minutes.
The goal is perfectly roasted vegetables: they should be wonderfully soft and tender when pierced with a fork, yet still hold their shape and have slightly caramelized edges, avoiding any mushiness. This balance ensures a delightful texture in every bite of your salad.
The Star of the Show: Creamy, Dairy-Free Balsamic Dressing
Prepare to become utterly obsessed with this dairy-free creamy tahini balsamic dressing – it’s a flavor revelation! What makes it truly exceptional is its rich, creamy texture achieved without any dairy or added oil. It strikes the perfect balance between tangy and sweet, and its smooth consistency ensures it coats every ingredient beautifully. The best part? It comes together in just about 2 minutes.
Simply whisk together a few key ingredients: creamy tahini, high-quality balsamic vinegar, a dollop of Dijon mustard, a touch of maple syrup for natural sweetness, your chosen spices, and a splash of water to achieve the perfect pourable consistency. For specific measurements that guarantee a flawless dressing every time, please refer to the recipe card below.
Assembling Your Masterpiece: How to Make the Salad
- Massage the Kale for Tenderness: Start by placing your fresh kale (torn into bite-sized pieces) in a large mixing bowl. Using your hands, gently but firmly massage the kale for a few minutes. This simple technique breaks down the tough fibers, transforming it into a softer, more palatable texture without the need for any oil or dressing at this stage. You’ll notice it soften considerably under your hands.
- Toast the Pumpkin Seeds for Extra Crunch: Heat a dry skillet over medium heat. Add the raw pumpkin seeds (pepitas) and toast them, shaking the pan frequently to prevent burning. As they warm, the seeds will begin to release their natural oils, and you’ll notice them lightly browning. Sprinkle with cumin and sea salt during this process. Continue to shake or stir until they are fragrant, golden, and slightly puffed. This usually takes about 4-5 minutes. The toasted seeds will have an enhanced flavor and a delightful crunch.
- Combine and Dress: In the large bowl with the massaged kale, add your freshly roasted butternut squash and beets, along with the warm, toasted pumpkin seeds. Pour approximately half of the prepared creamy balsamic dressing over the top. Toss everything gently but thoroughly to ensure every component is beautifully coated.
- Serve and Enjoy: Taste the salad and add more dressing if desired. You can also serve the remaining dressing on the side, allowing individuals to add more to their personal preference. Serve immediately and savor the delightful symphony of flavors and textures in this hearty salad.
Smart Shortcuts for a Quicker Salad
There’s absolutely no shame in utilizing clever shortcuts, especially if it means you’ll be more likely to prepare and enjoy this incredibly delicious and healthy butternut squash salad more often. Here are some time-saving strategies to streamline your cooking process:
- Pre-Prepped Butternut Squash: Many grocery stores now offer butternut squash that is already peeled and cubed in the produce section. This can significantly cut down on your prep time, allowing you to get straight to roasting.
- Strategic Meal Prepping: Maximize your efficiency by roasting the vegetables in advance. This is particularly smart when you already have your oven on for another dish. Roast a larger batch and store them, ready to be added to salads throughout the week.
- Ready-to-Use Nuts/Seeds: Purchase nuts or seeds that are already roasted. While toasting them fresh enhances flavor, pre-roasted options are a great time-saver when you’re in a pinch.
- Advance Dressing Preparation: Whisk together the creamy balsamic dressing up to two weeks ahead of time. Store it in a sealed glass jar in the refrigerator, and simply shake well before using.
- Pre-Washed Greens: Opt for pre-washed and pre-packaged greens. These are ready to serve directly from the bag or container, eliminating the need for washing and drying.
Explore More Hearty Winter Salad Recipes
- Fall Harvest Salad with Apple Vinaigrette
- Lentil Salad with Roasted Vegetables
- Tuscan Kale Chopped Salad
- Kidney Bean Salad Recipe
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📖 Recipe Card: Roasted Butternut Squash Salad
Butternut Squash Salad
Debra Klein
Rate this Recipe
Pin Recipe
10 minutes
20 minutes
30 minutes
Salad
American
6
servings
203
kcal
Ingredients
-
1 large bunch of curly kale*
Butternut Squash + Beets
-
1 large butternut squash * -
4 large red beets * -
2 Tablespoons olive oil -
1 teaspoon dried sage -
1 teaspoon dried cumin -
½ teaspoon coarse sea salt
Pepitas
-
½ cup raw hulled pepitas pumpkin seeds. -
½ teaspoon dried cumin -
¼ teaspoon coarse sea salt
Dressing:
-
¼ cup tahini -
¼ cup water -
1 Tablespoon balsamic vinegar -
1 Tablespoon Dijon Mustard -
2 teaspoons maple syrup -
1 teaspoon dried thyme -
½ teaspoon sea salt -
¼ teaspoon white pepper
Instructions
- Preheat oven to 400°F (200°C). Prepare two large, rimmed baking sheets. OPTIONAL: line with unbleached parchment paper for easier clean up, though roasting directly on the pan yields crispier edges.
- Prepare veggies for roasting. Wash the butternut squash, then cut off both ends to create a stable base. Halve it lengthwise, scoop out the seeds, and then use a vegetable peeler to remove the skin. Cut the peeled squash lengthwise into ½-inch strips, then cut crosswise to create uniform ½-inch cubes. Place these cubes on one of the baking sheets. For the beets, trim the ends and then peel them (or leave skin on for added nutrients). Cut the beets into ½-inch dice and place them on the second baking pan, separate from the squash. Drizzle both trays of veggies with olive oil, then sprinkle evenly with dried sage, ground cumin, and sea salt.
- ROAST VEGGIES: Roast in the preheated 400°F (200°C) oven for 20 minutes, or until the vegetables are tender when pierced with a fork but still hold their shape and are slightly caramelized, not mushy.
- Make the dressing: While the vegetables are roasting, whisk together all dressing ingredients (tahini, water, balsamic vinegar, Dijon mustard, maple syrup, dried thyme, sea salt, white pepper) in a small bowl until smooth and creamy. Add additional water 1 Tablespoon at a time until your desired consistency is reached. Set aside.
- Meanwhile, heat a dry skillet over medium-high heat. Add the raw pumpkin seeds (pepitas) and toast them, shaking the pan often to prevent burning. As the seeds begin to toast, they will release some natural oils. Sprinkle with the remaining cumin and sea salt. Continue to shake the pan or stir until the seeds are fragrant, golden brown, and slightly puffed. This entire process will take approximately 4-5 minutes. Once toasted, remove from heat and set aside to cool slightly.
- Prepare Salad: If you’re using kale, tear it into bite-sized pieces. Place it in a large bowl and massage with your hands for a few minutes to break down its fibrous texture and make it more tender. Place the massaged kale in a large serving bowl or platter. Add the warm roasted butternut squash, beets, and the toasted pepitas. Drizzle about half of the prepared creamy balsamic dressing over the top. Toss well to combine all ingredients, ensuring an even coating of dressing.
- Refrigerate any extra roasted squash or beets in an airtight container for up to a week. They are fantastic on top of other salads, in soups, grain bowls, or breakfast scrambles. Store extra pepitas at room temperature in a glass jar for up to 3 weeks. The remaining dressing can be stored in the fridge for up to 2 weeks in a sealed container.
Notes
BEETS: Four large beets will typically yield about 2-3 cups once peeled and diced. Keep in mind that beets will shrink noticeably during the cooking process. It’s often a good idea to err on the side of preparing a bit more than you think you’ll need, ensuring you have plenty for your delicious salad.
GREENS: This versatile salad welcomes various types of greens, or even a combination, to suit your taste. I personally favor curly kale due to its robust texture, which holds up exceptionally well alongside the heavier roasted vegetables and creamy dressing. Lacinato kale, thinly sliced, is another fantastic option. If you prefer a milder, less fibrous base, arugula or spinach will also work beautifully, and you can comfortably skip the massaging step with these tender greens.
Nutrition
Serving:
1
g
Calories:
203
kcal
Carbohydrates:
14
g
Protein:
6
g
Fat:
15
g
Saturated Fat:
2
g
Polyunsaturated Fat:
12
g
Sodium:
548
mg
Fiber:
4
g
Sugar:
5
g
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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