This salad gives you a little bit of everything! It’s the perfect combination of beets and butternut squash.

It brings taste and texture to the table while delivering delicious fall flavor. The best part, the ingredients are interchangeable, easily pre-prepped and can be cooked ahead of time.

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. This is a recipe for keeps!

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
Print
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Roasted Butternut and Beet Salad with Pumpkin Maple Vinaigrette


  • Course: ,
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 2 1x

Description

This salad gives you a little bit of everything! It’s the perfect combination of beets and butternut squash. It brings taste and texture to the table while delivering delicious fall flavor. The best part, the ingredients are interchangeable, easily pre-prepped and can be cooked ahead of time. 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. This is a recipe for keeps!


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. 

Nutrition

  • Serving Size: 2

Keywords: Salad, Butternut Beet Salad, Pumpkin Maple Vinaigrette

Category :Recipes
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