Delicious and colorful Roasted Butternut Squash Salad is hearty, satisfying and perfect for meal prep. Butternut and beetroot salad with crave-worthy creamy, dairy-free balsamic dressing is filling enough to be a meal on it’s own, but it would also be a wonderful holiday side dish.
This post was updated from the original posted in 2016.
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This butternut and beetroot salad is a MUST TRY fall and winter recipe! It’s easy to make, uses fresh, seasonal ingredients and is so hearty…oh, you’re going to love this spiced roasted butternut squash so so much.
Trust me, this salad brings it all: it’s a roasty, creamy, spicy, crunchy combo that I’m obsessed with.
Honestly, just give me a bowl of this dressing and I’m sure I’ll get through the week: drizzling it on top of my baked sweet potato and veggies, slathering it onto my sammies and wraps, soaking all the leftovers with it….maybe a straw would be helpful
Why you will love this salad
- Meal prep perfection. Roasted squash and beets will stay good in the fridge for 5 days. Dressing can be made up to 2 weeks ahead.
- Beautiful: Gorgeous salad worthy of a holiday meal. Hello Favorite Thanksgiving Salad!
- Colorful. Not only is it pretty, but different colors bring different vitamins.
- Nutritious: Combo of greens plus antioxidant rich veggies..that tastes incredible.
- Flavorful: the butternut squash spices like sage and cumin bring out the earthy and savory goodness of all the veggies.
- Texture rich: Crunchy pepitas, hearty kale, soft roasted veggies and creamy dressing.
- Delicious and Satisfying
Ingredients and Substitutions
- Kale: loaded with antioxidants, vitamins and fiber. You can sub any greens like arugula, spinach, collards or swiss chard.
- Butternut Squash: low on the glycemic index, high in fiber, vitamins and minerals. Good subs: delicata, acorn or honeynut squash. Sweet potatoes would also work and they will take less time to roast.
- Beets: great source of fiber, folate, manganese potassium and iron. They’re anti-inflammatory, lower blood pressure and can boost energy.
- Pepitas: AKA: Pumpkin seeds. Loaded with antioxidants, protein and fiber. Good subs: walnuts, pistachios, almonds, pecans, sunflower seeds.
How to Peel and Dice Butternut Squash
First wash the outside of the squash, so nothing from the outside gets onto the flesh when you cut through it. You’ll need a sharp chef’s knife and a wooden cutting board.
Step 1: Cut a sliver off bottom so squash sits flat on cutting board. Cut a similar sliver off top, then cut through lengthwise down the middle. A grapefruit spoon makes it easy to scoop out seeds and stringy membranes.
Step 2: Turn squash halves skin side down. Peel skin off using a “Y” vegetable peeler. You may need to go over it twice if the skin is really thick.
Step 3: Cut ½″ strips lengthwise.
Step 4: Cut across to create ½″ cubes.
Roasting Winter Squash and Beets
OK….here’s one of my easy meal prep tips: Roasted veggies are the bomb! Super simple, and so versatile. This beetroot and butternut salad uses simply roasted veggies, and is ready in just 20 minutes.
Roast multiple veggies on different trays at once to maximize your time and oven efficiency. Store in the fridge to use all week in salads, grain bowls, stuffed into burritos or as part of a veggie scramble.
You can line the baking sheets with unbleached parchment paper for easier cleanup. I prefer to roast my veggies right on the baking pan for crispier edges.
Place diced cubes of butternut squash on a large rimmed baking tray.
On a separate tray, place diced beets. No need to peel the beets before dicing.
Drizzle each tray with olive oil and then sprinkle with dried sage, ground cumin and sea salt. Roast in preheated 400 degree oven for 20 minutes.
You want veggies that are soft when pierced with a fork, but also hold their shape and are not mushy.
Creamy, Vegan Balsamic Dressing
I am totally obsessed with this creamy tahini balsamic dressing that whisks together in just 2 minutes.
It’s nice and creamy, yet has no dairy or oil. It’s just the right amount of tangy and sweet and mixes in so well. Simply whisk together the tahini, balsamic vinegar, mustard, maple syrup, spices and water. See the recipe card for the specific measurements.
Make the Salad
- Massage the kale: Place kale in a bowl and lightly massage with your hands to break down the fibers. You do not need any oil or dressing to get this done well. Use your hands and it will soften.
- Roasted pumpkin seeds: So easy….just place the pumpkin seeds in a dry skillet preheated over medium heat. I like to use a cast iron skillet. The seeds will release some natural oils as they become toasted and the cumin and salt will stick to them.
- Add roasted squash and beets plus the toasted pumpkin seeds to the bowl with the kale.
- Pour half the dressing over dressing over the top and mix well. Add more dressing if desired or pass it around for others to add their own to taste.
Time Saving Tips
There’s no shame in taking short cuts if it means you’ll actually make and enjoy this delicious and healthy butternut squash salad.
- Buy butternut squash that is already peeled and cubed.
- Meal prep: roast veggies in advance, when you already have your oven on, making something else.
- Buy nuts/seeds that are already roasted.
- Whisk together dressing and place in a glass jar in the fridge for up to 2 weeks, until needed.
- Use greens that are washed and ready to serve.
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📖 Recipe
Butternut Squash Salad
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. Prepare two rimmed baking sheets. OPTIONAL: line with unbleached parchment paper for easier clean up.
- Prepare veggies for roasting. Cut ends of squash. Halve lengthwise, scoop out seeds and then use a vegetable peeler to take skin off. Cut lengthwise into ½" strips and then cut crosswise to create cubes. Place on one of the baking sheets. Trim ends off beets and then peel. Cut into ½" dice. Place on the other pan. Drizzle veggies with olive oil and then sprinkle with sage, cumin and salt.
- ROAST VEGGIES: Roast in preheated 400 degree oven for 20 minutes, until soft when pierced with a fork, but not mushy.
- Make the dressing: Whisk together all ingredients. Add additional water 1 Tablespoon at a time until desired consistency. Set aside.
- Meanwhile, heat skillet over medium high heat and toast pumpkin seeds in a dry pan until beginning to brown, shaking pan often to prevent burning. As seeds begin to toast, they will release natural oils. Sprinkle with cumin and sea salt. Continue to shake pan or stir until fragrant and golden. Entire process will take 4-5 minutes. Set aside.
- Prepare Salad: If you’re using kale, rip into bite sized pieces. Massage with hands to bread down fibrous texture. Place in large bowl or serving platter. Add roasted veggies and toasted pepitas in proportions that suit you. Drizzle on dressing. Toss well.
- Refrigerate any extra squash or beets in an airtight container for up to a week. Use it on top of salads, in soups, grain bowls or breakfast scrambles. Extra pepitas can be stored at room temperature in a glass jar for up to 3 weeks. Dressing can be stored in fridge for 2 weeks.
Notes
Nutrition
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.
Crysta
This looks too good to be healthy! I’ll have to give it a try!
Debra Klein
Right? Because we eat with our eyes first….beauty is important!
Catherine
Ahh yum!! Butternut squash is the ultimate salad ingredient. Looks so delish. 🙂
Debra Klein
Agree….tasty, satisfying and colorful too!
Megan Ellam
Looks delicious. I will have to give it a try
Alexandra
Simple and delicious salad, full of great flavours.
Sue
This salad combines all the best flavors of fall!
Jean
I havent tried butternut squash, I need to try this recipe, I like how healthy it is.
Debra Klein
Oh Jean, you’ll love it!
Jamie
This salad is perfect for fall!
Brittany Fiero
I love how colorful, beautiful and flavorful this salad is.
Debra Klein
Exactly why I’m making it all the time!
Amanda Dixon
This butternut squash salad was wonderful! It was full of fall flavor, and that dressing was so delicious.
Brianna
The is the perfect fall salad!
Linda
If you like salad, you really need to try this one. So fresh and delicious in every bite
mihaela |theworldisanoyster.com
This is a gorgeous autumn salad! I can’t wait to make it!:)
Brenda
Looking forward to making this for Thanksgiving!
What are your thoughts on substituting bok choy for the kale?
Debra Klein
That substitution sounds fabulous…love the idea of added crunch from the bottom part of the bok choy.