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Butternut Beetroot and Feta Salad
Butternut beetroot and feta salad is a must-try fall recipe. The salad is the perfect blend between sweet and savory. The butternut squash and beets are seasoned then roasted to perfection.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 5 Servings
Calories: 441 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 1 butternut squash see notes
- 3 large beets
- salt and pepper
- 2 tablespoons oil
- 4 cups Spinach arugula blend
- 2 tablespoons sliced almonds
- ½ cup feta
- ¼ cup dried cranberries
- Sliced pickled red onion
Maple Dijon Dressing
- 2 tablespoons maple syrup
- 1 tablespoon Dijon
- 2 tablespoons apple cider vinegar
- ½ cup olive oil
- pinch of salt and pepper
Instructions
- Preheat the oven to 400 degrees. Peel the butternut squash and chop into 1 inch pieces. Place in a large bowl and add 1 tablespoon oil, add salt and pepper and toss until the butternut squash is completely seasoned. Pour onto a large baking sheet lined with parchment paper.
- Peel the beets and chop into 1 inch pieces. Add the beets to the bowl that the butternut squash was in. Add 1 tablespoon oil, salt and pepper and toss until the beets are completely seasoned. Add to a separate baking sheet lined with parchment paper. You can add to the same baking sheet if you have the room. Bake both the butternut squash and beets for 25-30 minutes.
- While the vegetables are baking add the spinach arugula blend to a large bowl. Top with sliced almonds, feta, cranberries, and pickled red onion. Set aside. In a small bowl add all the ingredients for the maple dijon dressing. Whisk until smooth and fully combined. Set aside.
- When the vegetables are done baking remove from the oven. Place the baking sheets on wire racks to accelerate the cooling process. Once cooled, add to the top of the salad and serve or refrigerate. Add the dressing upon serving to keep the spinach and arugula from wilting.
Cup of Yum
Notes
- I prep an entire butternut squash but because it yields so much I only end up using about ½ or ¾ for this salad. You can store the remaining squash in the refrigerator for up to a week or serve as a side for another dinner.
Nutrition Information
Calories
441kcal
(22%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
33g
(51%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
21g
Trans Fat
0.02g
Cholesterol
13mg
(4%)
Sodium
269mg
(11%)
Potassium
891mg
(25%)
Fiber
6g
(24%)
Sugar
16g
(32%)
Vitamin A
18277IU
(366%)
Vitamin C
41mg
(46%)
Calcium
200mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5Servings
Amount Per Serving
Calories 441
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 13mg | 4% |
| Sodium | 269mg | 11% |
| Potassium | 891mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
| Vitamin A | 18277IU | 366% |
| Vitamin C | 41mg | 46% |
| Calcium | 200mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.