Hearty Winter Salad with Roasted Squash & Beets (Print Version)
Roasted squash and beets anchor this vibrant winter salad. Tossed with crisp greens, a tangy dressing, and crunchy nuts for a satisfying, flavorful meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Earthy Roasted Jewels
01 -
1 small butternut squash (about 1 1/2 lbs), peeled, seeded, and cut into 1-inch cubes
02 -
2 medium beets (about 1 lb), peeled and cut into 3/4-inch wedges
03 -
2 tbsp olive oil
04 -
1/2 tsp sea salt
05 -
1/4 tsp black pepper
06 -
1 tsp fresh rosemary, finely chopped
→ Hearty Green Foundation
07 -
5 oz mixed winter greens (such as baby spinach, kale, and arugula)
→ Tangy Maple Vinaigrette
08 -
3 tbsp balsamic vinegar
09 -
3 tbsp extra virgin olive oil
10 -
1 tbsp maple syrup
11 -
1 tsp Dijon mustard
12 -
1/4 tsp sea salt
13 -
Pinch of black pepper
→ Nutty & Sweet Accents
14 -
1/2 cup toasted pecans, roughly chopped
15 -
3 oz goat cheese, crumbled
16 -
1/4 cup dried cranberries
# Instructions:
01 -
Preheat oven to 400°F. On a large baking sheet, toss 1 small butternut squash (1 1/2 lbs) and 2 medium beets (1 lb) with 2 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tsp fresh rosemary. Roast for 35-40 minutes, or until tender and caramelized, for your Hearty Winter Salad with Roasted Squash & Beets.
02 -
While vegetables roast, prepare the Tangy Maple Vinaigrette. In a small bowl, whisk together 3 tbsp balsamic vinegar, 3 tbsp extra virgin olive oil, 1 tbsp maple syrup, 1 tsp Dijon mustard, 1/4 tsp sea salt, and a pinch of black pepper until well combined and emulsified. Set aside.
03 -
If not already toasted, spread 1/2 cup toasted pecans on a small dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant. Let cool slightly, then roughly chop. This adds a delightful crunch to your Hearty Winter Salad with Roasted Squash & Beets.
04 -
In a large serving bowl, place the 5 oz mixed winter greens (such as baby spinach, kale, and arugula). This forms the fresh, vibrant foundation for your hearty winter meal.
05 -
Once roasted, carefully add the warm butternut squash and beets to the mixed winter greens in the serving bowl. Their warmth will slightly wilt the greens, enhancing the texture of this Hearty Winter Salad with Roasted Squash & Beets.
06 -
Sprinkle the 1/2 cup toasted pecans, 3 oz crumbled goat cheese, and 1/4 cup dried cranberries over the salad. Drizzle generously with the prepared Tangy Maple Vinaigrette. Toss gently to combine all ingredients.
07 -
Serve your Hearty Winter Salad with Roasted Squash & Beets immediately while the roasted vegetables are still warm. Enjoy this vibrant and satisfying dish as a main course or a substantial side.
# Notes:
01 -
Substitution Tip: No butternut squash? Sweet potatoes or delicata squash work beautifully. For beets, try golden beets for a different color palette.
02 -
Make Ahead Tip: Roast the vegetables and prepare the vinaigrette up to 2 days in advance. Store separately. Assemble just before serving for best results.
03 -
Serving Suggestion: This salad is hearty enough as a light main course, but also pairs wonderfully with grilled chicken, salmon, or a crusty loaf of bread.
04 -
Flavor Boost: For an extra layer of flavor, try adding a pinch of red pepper flakes to the roasting vegetables for a subtle kick.
# Tools You'll Need:
01 -
Baking sheets
02 -
Large mixing bowl
03 -
Small bowl
04 -
Whisk
05 -
Vegetable peeler
06 -
Sharp knife
07 -
Cutting board
# Nutrition Facts (Per Serving):
Calories: 487 kcal
Total Fat: 32 g
Total Carbohydrate: 47 g
Protein: 10 g