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Roasted Butternut Squash and Beet Salad
Autumn colors were the inspiration for this dish. This salad is absolutely beautiful and delicious with the addition of creamy avocados, crunchy pepitas, and tangy feta cheese. It’s a salad I plan to make this weekend as we celebrate Dia de los Muertos and again for Thanksgiving. Sweet, savory, and seasonal, this salad has become a family favorite.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4
Calories: 432 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
Vinaigrette Dressing:
- 1 lemon juiced
- 1 tablespoon red-wine vinegar
- 1/8 teaspoon paprika
- 1/8 teaspoon kosher salt
- ¼ cup extra-virgin olive oil
Salad:
- 3 beets washed, and sliced
- 1 butternut squash peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 avocado peeled, pitted, and cubed
- feta cheese
- ¼ cup dry roasted pepitas
- baby kale or spring greens optional
Instructions
- Combine lemon juice, vinegar, paprika, and salt. Add olive oil and shake. Set aside.
- Boil beets in water and cook until tender. Let cool and chop.
- Preheat oven to 400 degrees F.
- Toss butternut squash with olive oil in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
- Roast until squash is tender, 25 to 30 minutes.
- Arrange beets and squash over greens, if using. Drizzle with vinaigrette dressing and garnish with pepitas and feta cheese.
Cup of Yum
Notes
- This salad would also taste amazing with roasted sweet potatoes or roasted Kabocha squash instead of butternut squash.
Nutrition Information
Calories
432kcal
(22%)
Carbohydrates
42g
(14%)
Protein
6g
(12%)
Fat
30g
(46%)
Saturated Fat
4g
(20%)
Sodium
136mg
(6%)
Potassium
1393mg
(40%)
Fiber
11g
(44%)
Sugar
11g
(22%)
Vitamin A
26699IU
(534%)
Vitamin C
75mg
(83%)
Calcium
143mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 432
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 4g | 20% |
| Sodium | 136mg | 6% |
| Potassium | 1393mg | 30% |
| Fiber | 11g | 44% |
| Sugar | 11g | 22% |
| Vitamin A | 26699IU | 534% |
| Vitamin C | 75mg | 83% |
| Calcium | 143mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.