Go Back
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
Cook Time 25 minutes
Total Time 40 minutes
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.