Name: Butternut and Beetroot Salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 large butternut squash; 2 large beets or 4 small beets; 3 tablespoons olive oil; Kosher salt, to taste; 2 tablespoons salted butter; ¼ cup white granulated sugar; 1 cup pecans; 4 ounces mixed salad greens; 1 medium red onion, thinly sliced; 4 ounces goat cheese, crumbled

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This Butternut and Beetroot Salad brings together the best of autumn’s harvest with roasted vegetables, creamy goat cheese, and crunchy candied pecans. It’s an ideal mix of textures and flavors, balancing the earthiness of beets with the slight sweetness of butternut squash, finished with the sharpness of red onion. Perfect for a holiday side or a light main, this salad adds a burst of color to any table and keeps things both nutritious and delicious. For extra flavor, try it with a simple vinaigrette to add a bright, tangy touch that complements the roasted vegetables beautifully. Serve it as a standalone dish or alongside crusty bread and warm soup for a cozy, fall-inspired meal.

Full recipe:

Ingredients:

1 large butternut squash
2 large beets or 4 small beets
3 tablespoons olive oil
Kosher salt, to taste
2 tablespoons salted butter
¼ cup white granulated sugar
1 cup pecans
4 ounces mixed salad greens
1 medium red onion, thinly sliced
4 ounces goat cheese, crumbled

Directions:

Preheat oven to 400°F (200°C). Peel the butternut squash and beets, then trim the ends. Slice the squash in half lengthwise, remove the seeds, and cut both the squash and beets into bite-sized pieces.
Arrange the chopped squash and beets on a large, rimmed baking sheet. Drizzle with olive oil and season with kosher salt. Roast in the oven for 45 minutes, stirring once halfway through, until they are soft inside and browned on the edges.
While the vegetables are roasting, prepare the candied pecans. In a medium skillet over medium heat, melt the butter, add the sugar, and stir until the sugar begins to dissolve. Add pecans, stirring continuously until they are fully coated, syrupy, and sticky, about 3 minutes. Spread pecans on parchment paper to cool.
To assemble, place salad greens in a large serving bowl. Top with sliced red onion, roasted butternut squash and beets, candied pecans, and crumbled goat cheese. Serve with your favorite vinaigrette.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour

Kcal: 320 kcal | Servings: 6

The Ultimate Fall-Inspired Butternut and Beetroot Salad: A Nutrient-Packed, Flavorful Side

As the temperatures drop and autumn takes hold, cravings for hearty, nutritious, and comforting dishes start to rise. This Butternut and Beetroot Salad is the perfect way to celebrate the season with vibrant, earthy flavors and a beautiful mix of colors. Made with roasted butternut squash and beets, creamy goat cheese, and candied pecans, this salad offers a satisfying balance of sweet, savory, and crunchy that will leave your guests asking for more. It’s versatile enough to serve as a light lunch, a side for a cozy dinner, or a show-stopping addition to your holiday table.

Why You’ll Love This Recipe

Seasonal Flavors: Butternut squash and beets are quintessential fall vegetables, and their natural sweetness shines through after roasting. This salad showcases the peak flavors of autumn.
Balanced Nutrition: With nutrient-dense vegetables, healthy fats from nuts, and a boost of protein from goat cheese, this salad is as nourishing as it is delicious.
Crowd-Pleaser: The vibrant colors, creamy textures, and crunchy elements make this salad appealing to both the eyes and the palate. It’s bound to impress at any gathering.
Diet-Friendly: This recipe is vegetarian and gluten-free, making it a great choice for those with dietary restrictions.
Easy to Make Ahead: With a few simple steps, you can prepare most components ahead of time and assemble them quickly before serving.

The Health Benefits of Butternut Squash and Beets

Both butternut squash and beets are nutritional powerhouses. Let’s look at some of the key benefits these vegetables bring to the table.

Butternut Squash: This winter squash is rich in vitamins A and C, which support immune function and skin health. It’s also a good source of fiber, promoting digestive health, and contains potassium, which can help regulate blood pressure. Its natural sweetness makes it a hit even with kids, who might not usually go for vegetables.

Beets: Known for their earthy flavor, beets are loaded with antioxidants, particularly betalains, which are compounds known to support cellular health and fight inflammation. They also provide a significant amount of folate, essential for cellular function and DNA synthesis, making them particularly beneficial for women of childbearing age. Beets are also naturally high in nitrates, which have been linked to improved blood flow and stamina.

Together, these vegetables make this salad a nutrient-packed dish that provides a wide array of vitamins, minerals, and antioxidants. Plus, the addition of candied pecans and goat cheese adds a dose of healthy fats and protein, making this dish well-rounded and satisfying.

The Magic of Roasting: Elevating Flavors and Textures

Roasting the butternut squash and beets is a key step in creating the deep, caramelized flavors that make this salad truly special. The process brings out the natural sugars in both vegetables, turning the squash slightly sweet and the beets deliciously savory with a hint of sweetness. The edges of each piece become golden and crisp, while the insides soften to a creamy texture.

Roasting also adds warmth to the salad, making it more comforting and ideal for colder months. If you’ve been hesitant to try beets because of their earthy taste, roasting them can be a game-changer, as it mellows their flavor and enhances their natural sweetness.

A Nutty Twist: Candied Pecans Add Sweet Crunch

The candied pecans are a simple yet decadent addition to this salad. Pecans are rich in heart-healthy fats, and their slight crunch contrasts beautifully with the creaminess of the goat cheese and the soft roasted vegetables. By coating them in a quick, buttery glaze, these nuts add a hint of sweetness that elevates the entire dish. The candying process is simple: you just need a skillet, butter, and sugar, along with a quick hand for stirring to prevent burning. As they cool, the pecans harden into irresistibly crunchy, sugary bites.

For those who like to experiment, walnuts or almonds would also be delicious alternatives. You can even add a dash of cinnamon or a sprinkle of cayenne to the pecans for an extra flavor kick.

The Creamy Finish: Goat Cheese for Tangy Depth

Goat cheese is a wonderful addition to this salad, adding both creaminess and a tangy, slightly salty flavor that complements the sweetness of the roasted vegetables and candied pecans. It’s also lower in lactose than cow’s milk cheese, making it a good choice for those who may have mild dairy sensitivities. Goat cheese also pairs wonderfully with beets, as its tangy flavor balances the earthy undertones of the beets.

If you’re not a fan of goat cheese, feel free to substitute it with feta or even blue cheese for a bolder, sharper flavor. Each variation brings its own unique flair to the salad, so don’t hesitate to make it your own.

Versatile and Adaptable

One of the best aspects of this Butternut and Beetroot Salad is how easy it is to adapt to your preferences or dietary needs. Here are a few ideas:

Substitute the Greens: This salad calls for a bed of mixed salad greens, but you can use anything you like. Arugula, spinach, or a mesclun mix would work beautifully, each bringing its own unique flavor profile to the dish.
Swap the Nuts: As mentioned, you can easily switch out pecans for other nuts or seeds, like walnuts, almonds, pumpkin seeds, or sunflower seeds, for added texture and flavor.
Make it Vegan: To make this salad vegan, simply omit the goat cheese or replace it with a dairy-free alternative. A sprinkle of nutritional yeast or a few slices of avocado can add richness in its place.

Serving Suggestions

This salad is incredibly versatile and can be served in various ways:

As a Standalone Dish: With its balance of carbs, fats, and protein, this salad makes a great light lunch or dinner on its own. Pair it with a slice of crusty bread or a bowl of warm soup for a complete meal.
As a Side for Holiday Dinners: This dish’s rich colors and vibrant flavors make it a perfect addition to holiday tables. It pairs wonderfully with turkey, roasted chicken, or ham, and offers a healthy, fresh contrast to more decadent holiday dishes.
With Added Protein: If you want to make it a more filling main dish, consider adding grilled chicken, shrimp, or even chickpeas for a plant-based protein boost.

Tips for Making the Perfect Butternut and Beetroot Salad

To get the most out of this recipe, here are a few tips:

Use Fresh, High-Quality Ingredients: Since the ingredients are relatively simple, their quality makes a big difference. Look for fresh, firm squash and beets for the best flavor and texture.
Don’t Overcrowd the Baking Sheet: When roasting, give the vegetables enough space on the baking sheet. Overcrowding can cause them to steam instead of roast, which affects both flavor and texture.
Serve Immediately: While the salad can be made ahead, it’s best enjoyed fresh to maintain the crunch of the candied pecans and the creaminess of the goat cheese. If you prepare the ingredients in advance, wait until just before serving to assemble the salad.

Why This Salad Stands Out

This Butternut and Beetroot Salad isn’t just another leafy green salad. It’s a symphony of flavors and textures, designed to highlight the best of fall produce. The combination of savory, sweet, tangy, and crunchy elements makes it an unforgettable dish that’s both visually stunning and incredibly satisfying. Whether you’re a salad enthusiast or someone who typically skips the greens, this recipe is sure to impress.