This colorful dish pairs sweet roasted beets with creamy butternut squash. The natural sugars caramelize beautifully, making every bite a tasty treat!
Honestly, the colors alone make me happy! I love to toss in some nuts for crunch, too. It’s a perfect side for any meal or just on its own! 🌈
Key Ingredients & Substitutions
Beets: Fresh beets are wonderful for this recipe! You can use red, golden, or even striped beets for more color. If you’re short on time, pick up pre-cooked beets available at many grocery stores.
Butternut Squash: This squash brings a creamy texture. If you can’t find it, sweet potatoes also work well. They add a similar sweetness and can be cubed and roasted just like squash.
Olive Oil: Extra virgin olive oil is my first choice for roasting, but any vegetable oil will work. You could also use avocado oil for a mild flavor and high smoke point.
Feta Cheese: Feta adds a wonderful tang. If you’re dairy-free, try using vegan feta or omit it entirely; the salad will still be delicious!
Pumpkin Seeds: These add crunch! If you want a nutty flavor, feel free to substitute with crushed walnuts or pecans.
How Do I Roast Beets and Butternut Squash Perfectly?
Roasting brings out the natural sweetness in both beets and butternut squash. To ensure they cook evenly:
- Cut the vegetables into similar size chunks, about 1-inch pieces, for even roasting.
- Toss them with olive oil and seasonings in a bowl to ensure even coverage.
- Don’t overcrowd the baking sheet; spread out the veggies so they roast, not steam.
- It’s okay to turn them halfway through cooking; this helps achieve that lovely caramelized exterior.
Let them cool slightly before tossing with the greens and toppings. This step helps keep the arugula fresh and crisp!
Roasted Beets + Butternut Squash Salad
Ingredients You’ll Need:
Vegetables:
- 3 medium beets, peeled and cut into chunks
- 1 medium butternut squash, peeled, seeded, and cut into chunks
For Roasting:
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or fresh if available)
- Salt and freshly ground black pepper, to taste
For Topping:
- 1/4 cup crumbled feta cheese
- 2 tablespoons pumpkin seeds (pepitas)
- 1 cup fresh arugula
- Optional: balsamic glaze or vinaigrette for drizzling
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare and 30-40 minutes to roast the vegetables. You can have it ready in about an hour, making it perfect for a healthy side dish or light meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This temperature is just right for roasting your veggies to perfection.
2. Prepare the Vegetables:
In a large bowl, toss the beet chunks and butternut squash chunks with the olive oil, dried thyme, and a sprinkle of salt and pepper. Make sure everything is nicely coated so the flavors can shine!
3. Roast the Veggies:
Spread the seasoned vegetables out in a single layer on a baking sheet lined with parchment paper. This helps them roast evenly. Place them in the oven and roast for 30-40 minutes, turning them halfway through. You want them to be tender and slightly caramelized.
4. Cool and Combine:
Once roasted, remove the baking sheet from the oven and let the veggies cool slightly. Then transfer them to a serving bowl. Add the crumbled feta cheese, pumpkin seeds, and fresh arugula to the bowl.
5. Toss and Serve:
Gently toss everything together to combine the flavors. If you’re feeling fancy, drizzle some balsamic glaze or vinaigrette on top for an extra touch. Serve the salad warm or at room temperature.
Enjoy!
This vibrant salad is not just a feast for the eyes but also for your taste buds! Enjoy the stunning colors and delightful flavors of roasted beets and butternut squash!
Can I Use Canned Beets Instead of Fresh?
Yes, you can use canned beets for convenience! Just drain and rinse them before adding to the salad. Keep in mind that they won’t need to be roasted, so simply toss them in with the other ingredients at the end for a quick assembly.
Can I Make This Salad Vegan?
Absolutely! To make it vegan, simply omit the feta cheese or replace it with a dairy-free alternative, such as vegan feta or nutritional yeast, for a cheesy flavor without the dairy.
How Can I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the arugula separate until you’re ready to eat to maintain its freshness. Just give everything a quick toss before serving!
Can I Add Other Vegetables?
Definitely! Feel free to add roasted carrots, sweet potatoes, or even Brussels sprouts for extra flavor and nutrition. Just make sure to adjust cooking times based on how long those vegetables take to roast!
