Roasted Beetroot & Butternut Squash Salad
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4 servings
📝 Ingredients
For the Roasted Vegetables & Salad Base
2 cups butternut squash, peeled and diced
2 cups beetroots, peeled and diced
3 tbsp olive oil, divided
Salt and freshly ground black pepper, to taste
4 cups mixed leafy greens or arugula
For the Toppings & Dressing
1 avocado, sliced
½ red onion, thinly sliced
½ cup goat cheese, feta, or ricotta
2 tbsp fresh mint leaves, chopped
1 tbsp white and black sesame seeds or Everything Bagel seasoning
2 tbsp extra virgin olive oil
1 tbsp lemon juice or balsamic glaze
1 tsp honey
👩🍳 Instructions
1. Roast the Vegetables
Preheat your oven to 400°F (200°C). Place the diced butternut squash and beetroot in separate bowls. Toss each with olive oil, salt, and black pepper until evenly coated.
Spread the vegetables on a baking sheet, keeping them separate to prevent the beetroot from staining the squash. Roast for 30–35 minutes, turning halfway through, until tender and lightly caramelized. Allow them to cool slightly.
2. Prepare the Dressing
In a small bowl, whisk together the extra virgin olive oil, lemon juice, honey, a pinch of salt, and black pepper. Mix until the dressing is smooth and well combined.
3. Arrange the Salad Base
Spread the mixed leafy greens or arugula across a large serving platter. Make sure the leaves are clean and completely dry so the dressing coats them nicely.
4. Add the Roasted Vegetables
Arrange the roasted butternut squash and beetroot over the leafy greens. Add the sliced avocado and thinly sliced red onion, distributing everything evenly for a colorful presentation.
5. Add the Toppings
Crumble the goat cheese over the salad. Sprinkle with chopped fresh mint and sesame seeds or Everything Bagel seasoning for extra flavor and texture.
6. Drizzle and Serve
Drizzle the prepared dressing over the salad just before serving. Serve immediately while the roasted vegetables are slightly warm and the greens remain fresh and crisp.
💡 Tips
For extra flavor: Add a splash of balsamic vinegar to the roasted vegetables.
For more crunch: Add toasted walnuts, pecans, or pumpkin seeds.
For a creamier salad: Use goat cheese or feta.
For meal prep: Store the roasted vegetables, greens, dressing, and toppings separately in the refrigerator.
For the best texture: Add the avocado and dressing just before serving to keep the salad fresh.
