Butternut Squash and Beet Salad

Nothing captures the shift into September quite like the contrast of golden, caramelized butternut squash and earthy, vibrant roasted beets. As the crisp fall air settles in, this salad bridges the gap between warm, comforting seasonal flavors and fresh, nourishing greens. Brightened with a tangy maple-dijon vinaigrette, creamy goat cheese, and toasted pecans, it's a stunning autumn side or a satisfying stand-alone meal for cozy weeknights and festive gatherings alike.

Recipe

INGREDIENTS

1 1/2 cup beets, peeled and cubed (about 2-3 beets)

2-3 cups butternut squash, peeled and cubed

2 tbsp olive oil, divided

1/2 tsp kosher salt

1/4 tsp ground black pepper

6 cups arugula

1/4 cup chopped walnuts

1/4 cup crumbled goat cheese

1/4 cup pomegranate seeds

For the Dressing

1/4 cup orange juice

2 tbsp apple cider vinegar

2 tbsp pure maple syrup

1 tbsp dijon mustard

Salt and pepper (to taste)

1/3 cup olive oil

INSTRUCTIONS

Roast the Beets and Squash

1. Preheat the oven to 425°F and line a baking sheet with parchment paper for easy cleanup.

2. Place the cubed butternut squash onto the baking sheet in an even layer, leaving some room for the beets. Then add the beets to the pan with the squash. Drizzle the beets and squash with 1-2 tbsp olive oil and some salt and pepper and toss to coat.

3. Then roast the beets and squash in the oven for about 20-25 minutes, turning the beets and squash over halfway through. Watch the beets since they may not take as long as the squash to cook. Remove and set aside to cool for a few minutes. Note: I cut mine all the same size to they cook within the same amount of time.

Image source: pinchmegood.com/winter-salad-with-roasted-squash-and-beets

Make the Dressing

1. Add all of the dressing ingredients to a medium bowl and whisk well to emulsify. You can also add all the ingredients to a mason jar fitted with a lid and shake well.

Assemble the Salad

1. Arrange the salad ingredients - arugula, squash, beets, goat cheese, walnuts and pomegranate seeds in a large bowl.

2. Pour the dressing over the salad and toss.

3. Serve and enjoy!

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