There’s something so refreshing about a salad that balances earthy roasted vegetables with bright, tangy flavors.

This butternut squash salad with roasted beets is colorful, hearty, and topped with a citrusy maple dressing that ties it all together.

It’s a nourishing dish that works as both a light meal and an impressive side.

Why You’ll Love This Recipe

The roasted beets and butternut squash bring natural sweetness and caramelized flavor.

The orange-maple dressing adds brightness while balancing the earthy vegetables.

Walnuts and goat cheese give crunch and creaminess in every bite.

It looks stunning on the table and is easy to prepare ahead.

What You’ll Need (Ingredient Highlights)

Butternut squash and beets roast beautifully and form the base of the salad.

Fresh arugula adds peppery flavor and vibrant greens.

Goat cheese crumbles provide tangy creaminess.

Walnuts bring crunch, while pomegranate seeds add a juicy pop.

The citrus dressing with orange juice, maple syrup, and Dijon ties everything together.

Pro Tips Before You Start

Cut the vegetables into equal sizes so they roast evenly.

Check the beets earlier, as they may cook faster than the squash.

Whisk or shake the dressing until fully emulsified for the best texture.

Toast the walnuts lightly for extra depth of flavor.

How to Make Butternut Squash Salad with Roasted Beets

Step 1 – Roast the vegetables

Preheat oven to 425°F.

Spread squash and beets on a lined baking sheet, drizzle with oil, season, and roast for 20–25 minutes.

Step 2 – Make the dressing

Whisk together orange juice, vinegar, maple syrup, Dijon, salt, pepper, and olive oil until smooth.

Step 3 – Assemble the salad

Layer arugula, roasted squash, and beets in a large bowl.

Add goat cheese, walnuts, and pomegranate seeds.

Step 4 – Dress and serve

Drizzle with the citrus-maple dressing, toss gently, and enjoy.

What to Serve Them With

This salad pairs beautifully with grilled chicken, salmon, or seared halloumi.

It’s also a festive side for holiday meals or dinner parties.

Variations / Substitutions

Swap arugula for spinach or mixed greens.

Use pecans or almonds instead of walnuts.

Feta cheese works well in place of goat cheese.

Add quinoa or farro for a more filling salad.

Storage & Leftovers

Store leftover salad in an airtight container in the fridge for up to 2 days.

Keep the dressing separate if prepping ahead to avoid sogginess.

FAQs

Can I roast the vegetables in advance?
Yes, you can roast them up to 1 day ahead and refrigerate. Assemble before serving.

Can I use golden beets instead of red?
Absolutely, golden beets work just as well and won’t stain other ingredients.

What’s the best way to keep arugula fresh?
Wash, dry, and store in a container with a paper towel to absorb excess moisture.

Is this salad vegan?
Yes, simply omit the goat cheese or replace it with a vegan alternative.

Can I make the dressing ahead of time?
Yes, it keeps well in the fridge for 3–4 days. Shake before using.

Final Thoughts

This roasted butternut squash and beet salad is colorful, flavorful, and wholesome.

It’s versatile enough for weeknight dinners yet elegant enough for special gatherings.

Once you try it, it will quickly become a favorite in your salad rotation.

The Boat Shed Kitchen

Butternut Squash Salad – Roasted Beets

This roasted butternut squash salad with beets is colorful, fresh, and bursting with flavor. With earthy roasted veggies, peppery arugula, tangy goat cheese, and a bright orange-maple dressing, it’s the perfect side dish or light main for fall and winter.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Calories: 260

Ingredients Method Notes

Ingredients

  

• 1.5 cups beets peeled and cubed (2–3 beets)
• 2 –3 cups butternut squash peeled and cubed
• 2 tbsp olive oil divided
• ½ tsp kosher salt
• ¼ tsp black pepper
• 6 cups arugula
• ¼ cup chopped walnuts
• ¼ cup crumbled goat cheese
• ¼ cup pomegranate seeds

Dressing:

• ¼ cup orange juice
• 2 tbsp apple cider vinegar
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• ⅓ cup olive oil

Method

 

1. Preheat oven to 425°F. Line a baking sheet with parchment.
2. Place squash and beets on the sheet, drizzle with oil, season, and toss.
3. Roast 20–25 minutes, turning halfway.
4. Whisk dressing ingredients in a bowl or shake in a jar until emulsified.
5. In a large bowl, combine arugula, roasted veggies, walnuts, goat cheese, and pomegranate seeds.
6. Pour dressing over salad, toss gently, and serve.
7. See full steps with tips & photos → https://theboatshedcafe.com/butternut-squash-salad-roasted-beets/

Notes

For extra crunch, toast the walnuts before adding to the salad.

Swap goat cheese for feta or blue cheese if you prefer a stronger flavor.

This salad works great warm or chilled—perfect for meal prep.