ROASTED BEETS AND BUTTERNUT SQUASH SALAD

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Best Vegetarian Butternut Squash Arugula Salad - spicy arugula, roasted butternut squash and beets combined with salty walnuts, and smooth goat cheese. amazing Orange Vinaigrette dressing over anything! For those chilly winter days, try a simple lunch recipe, a salad for dinner, or a quick pick-me-up.

A vibrant, colorful, and healthful snack that boosts our mood, energy, and general health is something we could all use a bit more of in the winter. I have just the thing to cheer you up! Salad made with roasted beets and butternut squash!

Butternut squash and beets that have been expertly roasted are combined with arugula, pecans, and creamy goat cheese. 

WHY YOU WILL LOVE THIS ROASTED BEETS AND BUTTERNUT SQUASH SALAD

  • Simple and quick to prepare!
  • consists largely of winter and fall vegetables including kale, beets, and squash.
  • Easily transformed into a big meal any day of the week, and it's hearty!
  • the ideal ratio of crispy, sweet, and tangy.
  • Everyone will enjoy this salad, which is already vegetarian and gluten-free and can easily be converted vegan. It's great for entertaining!

INGREDIENTS NEEDED TO MAKE THIS RECIPE

  • 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)

HOW TO MAKE THIS ROASTED BEETS AND BUTTERNUT SQUASH SALAD

  1. Prepare the squash and beets. The beets should be prepared by peeling and cutting into 1-inch cubes. Cutting beets on a wooden cutting board will cause the board to discolor, so follow this expert advice. I prefer to use a plastic cutting board, which I immediately rinse after chopping the beets. To prepare the butternut squash, slice off the ends and use a vegetable peeler to completely peel it. Then, using a sharp kitchen knife, cut it into 1-inch cubes.
  2. Beets and squash can be roasted by arranging the chopped vegetables on a baking sheet. Olive oil, salt, and pepper should be drizzled over the vegetables before roasting them for 20 to 25 minutes at 425 degrees F. Expert Advice: To ensure consistent cooking, strive to make all of the vegetables' dices the same size and shape.
  3. Shake the ingredients for the dressing briskly in a mason jar to create an emulsion: orange juice, apple cider vinegar, dijon mustard, maple syrup, olive oil, salt, and pepper. Alternatively, combine everything in a medium-sized mixing dish using a whisk.
  4. Put the salad together by layering the arugula, squash, beets, crumbled goat cheese or vegan soft cheese, chopped walnuts, and pomegranate seeds on top of a big salad bowl or platter. Over the top, drizzle the dressing, then toss! A-MAZING!

RECIPE TIPS AND VARIATIONS

  • To ensure equal cooking, chop the squash and beets into uniform-sized cubes. Check out this recipe for roasted butternut squash for instructions if you're unsure how to cut and peel a butternut squash. You can also read this article on roasting beets, which provides some useful advice.
  • To vary the salad's greens, you can add arugula, spinach, or even kale.
  • The goat cheese in this recipe can be replaced with feta cheese or a soft vegan cheese.
  • To save time, you can roast the squash and beets a day or two in advance. Simply allow them to cool completely and then put them in the refrigerator in an airtight container.
  • For up to three days, this salad keeps well in the refrigerator in an airtight container. Just remember to keep the dressing in a separate container and dress it when you're ready to eat.

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