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Roasted Butternut Squash and Beet Salad with Pumpkin Maple Vinaigrette

As the leaves change and a crisp breeze fills the air, we invite you to savor the flavors of the season with this colorful and nourishing Roasted Butternut Squash & Beet Salad with Pumpkin Maple Vinaigrette.

This Roasted Butternut Squash and Beet Salad with Pumpkin Maple Vinaigrette recipe combines the earthy sweetness of roasted butternut squash and beets with the warm embrace of a pumpkin maple vinaigrette, creating a dish that’s as visually stunning as it is delicious.

Whether you’re looking for a delightful side dish or a satisfying main course, this salad is a testament to the bountiful harvest and the joy of seasonal eating. The best part, the ingredients are interchangeable and can be cooked ahead of time. This is a recipe for keeps!

Why We LOVE this Recipe

  • It brings taste and texture to the table
  • You can double the amount of any ingredient to use in other meals. Pair your butternut squash with eggs in the morning or add some quinoa into your waffle mix – the sky is the limit.
  • If you don’t like one of the ingredients, omit it and this sensational salad will still satisfy you.

Top tips for prepping ahead (on your food prep day or the night before)

Pre-chopping, cutting or cooking ingredients really helps to reduce stress, save time and simplify dinner on busy weeknights.

  • Chop and roast your beets and butternut squash
  • Chop Brussels sprouts
  • Cook quinoa
  • Whisk your vinaigrette

Did you make this recipe?

If you make this Roasted Butternut Squash and Beet Salad with Pumpkin Maple Vinaigrette Recipe, we would love to hear how they turned out! Leave a comment below sharing what your friends and family thought of it. We love hearing from you and your ideas inspire us all! Don’t forget to tag @fullforlifegal on Instagram so we can admire your masterpiece! 🌟

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Roasted Butternut and Beet Salad with Pumpkin Maple Vinaigrette


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Description

As the leaves change and a crisp breeze fills the air, we invite you to savor the flavors of the season with this colorful and nourishing Roasted Butternut and Beet Salad with Pumpkin Maple Vinaigrette.


Ingredients

Scale

Main Ingredients:

Pumpkin Maple Vinaigrette:

Optional Cooked Protein: (choose one)


Instructions

Pumpkin Maple Vinaigrette:

  1. In a medium bowl, mix all ingredients together. Use immediately or refrigerate dressing in an airtight jar or container.

Beets and Squash:

  1. Preheat oven to 400 degrees.
  2. Wrap beets in foil. Place in oven and bake for 1 hour or until beets are easily pierced with a fork.
  3. While beets are cooking, toss squash, EVOO and pinch of salt and pepper in a bowl. Spread squash in a single layer on a non-stick or parchment paper lined baking sheet. Bake for 25-30 minutes, tossing once halfway through. Prepare quinoa during this time. Once squash and beets are cooked, remove from oven.
  4. Allow beets to cool and remove skin. This can be done with a vegetable peeler, knife or rubbed off with a paper towel. Chop beets into 1/2-inch pieces.

Quinoa:

  1. Bring 1 cup water and quinoa to a boil in a small-medium pot. Reduce heat, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat, stir in 1/8 teaspoon salt and let stand.

Salad:

  1. Place greens, Brussels sprouts and dressing in a bowl. Use your hands to gently massage dressing into greens and Brussels sprouts. Gently mix in quinoa, beets, squash and cheese (quinoa, beets and squash can be warm or refrigerator temperature). Top with protein of your choice and enjoy!

Notes

We recommend organic ingredients when feasible. 

  • Prep Time: 15 min
  • Cook Time: 60 min
  • Category: Recipes
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