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Roasted butternut squash and beet salad with arugula, goat cheese, walnuts, and pomegranate seeds.

Roasted Butternut Squash Beet Salad with Goat Cheese

Roasted butternut squash beet salad layered with arugula, goat cheese, walnuts, and pomegranate, tossed in a maple Dijon dressing. Ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Method

Ingredients
  

Roast the beets and squash
  • 1.5 cups beets peeled and cubed (about 2–3 beets)
  • 2–3 cups butternut squash peeled and cubed
  • 2 tbsp olive oil divided
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
Make the dressing
  • 1/4 cup orange juice (or juice of 1 large orange)
  • 2 tbsp apple cider vinegar
  • 2 tbsp pure maple syrup
  • 1 tbsp Dijon mustard
  • salt and pepper to taste
  • 1/3 cup olive oil
Assemble the salad
  • 6 cups arugula
  • 1/4 cup chopped walnuts (29 g)
  • 1/4 cup crumbled goat cheese (28 g)
  • 1/4 cup pomegranate seeds (43 g)

Method
 

Roast the beets and squash
  1. Turn oven to 425°F (220°C) and prepare a baking sheet by covering it with parchment paper to simplify cleaning.
  2. Distribute the cubed butternut squash uniformly across the lined baking sheet, reserving an area for the beets. Place the beets onto the sheet alongside the squash. Coat the beets and squash with 1–2 tbsp olive oil and sprinkle with salt and pepper; mix to ensure even coverage.
  3. Place the beets and squash in the oven for about 20–25 minutes, flipping them once at the midpoint. Keep an eye on the beets, as they might finish cooking before the squash. Take out of the oven and let rest for a few minutes. Tip: Ensure all pieces are cut to uniform size so they finish cooking simultaneously.
Make the dressing
  1. In a medium bowl, mix together all dressing ingredients and whisk vigorously until emulsified. Alternatively, place all dressing ingredients into a mason jar with a lid and shake thoroughly.
Assemble the salad
  1. In a large bowl, layer the arugula, roasted squash, roasted beets, goat cheese, walnuts, and pomegranate seeds.
  2. Drizzle the dressing over the salad and toss to combine.
  3. Serve and enjoy!