Hearty Winter Salad with Roasted Squash & Beets (Print Version)
Roasted squash and beets transform a simple salad into a satisfying winter meal. Enjoy warm or at room temperature for a nutritious, flavorful dish.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Contemporary
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Winter Harvest Roasters
01 -
1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed into 1-inch pieces
02 -
3 medium beets (about 1 lb), scrubbed, trimmed, and cubed into 1-inch pieces
03 -
2 tbsp olive oil
04 -
1/2 tsp salt
05 -
1/4 tsp black pepper
06 -
1/2 tsp dried thyme
→ Vibrant Greens & Accents
07 -
5 oz mixed greens (e.g., spinach, kale, radicchio)
08 -
1/2 red onion, thinly sliced
→ Maple-Balsamic Vinaigrette
09 -
1/4 cup extra virgin olive oil
10 -
2 tbsp balsamic vinegar
11 -
1 tbsp maple syrup
12 -
1 tsp Dijon mustard
13 -
1/4 tsp salt
14 -
1/8 tsp black pepper
→ Crunchy & Creamy Toppers
15 -
1/4 cup toasted pecans, roughly chopped
16 -
1/4 cup crumbled goat cheese
# Instructions:
01 -
Preheat oven to 400°F. On a large baking sheet, combine 1 medium butternut squash (cubed into 1-inch pieces) and 3 medium beets (cubed into 1-inch pieces). This is the delicious foundation for your Hearty Winter Salad with Roasted Squash & Beets.
02 -
Drizzle the squash and beets with 2 tbsp olive oil. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried thyme. Toss well to coat, then spread in a single layer. Roast for 30-35 minutes, or until tender and slightly caramelized.
03 -
While the vegetables roast, prepare the Maple-Balsamic Vinaigrette. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tbsp maple syrup, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until well emulsified.
04 -
In a large serving bowl, combine 5 oz mixed greens and 1/2 red onion, thinly sliced. This forms the fresh, crisp base for your vibrant Hearty Winter Salad with Roasted Squash & Beets.
05 -
Once the roasted squash and beets are slightly cooled, add them to the mixed greens and red onion in the serving bowl. Pour the prepared Maple-Balsamic Vinaigrette over the salad. Toss gently to ensure all ingredients are evenly coated.
06 -
Finish your Hearty Winter Salad with Roasted Squash & Beets by sprinkling with 1/4 cup toasted pecans, roughly chopped, and 1/4 cup crumbled goat cheese. Serve immediately as a satisfying main course or a flavorful side dish.
# Notes:
01 -
For easier cleanup and to prevent beets from staining the squash, you can roast them on separate parchment-lined baking sheets.
02 -
The roasted vegetables and vinaigrette can be prepared up to 2 days in advance. Store separately and combine just before serving for the freshest salad.
03 -
Feel free to substitute other root vegetables like parsnips or carrots for the squash, or use feta cheese instead of goat cheese for a different flavor profile.
04 -
This hearty salad makes a wonderful light lunch or a robust side dish. For a more substantial meal, consider adding grilled chicken, chickpeas, or quinoa.
# Tools You'll Need:
01 -
Baking sheets
02 -
Large mixing bowl
03 -
Small bowl or jar
04 -
Whisk
05 -
Vegetable peeler
06 -
Sharp knife
07 -
Cutting board
# Nutrition Facts (Per Serving):
Calories: 428 kcal
Total Fat: 29 g
Total Carbohydrate: 40 g
Protein: 7 g