09/03/2026
Roasted harvest salad from 🥗
Beets, butternut squash, arugula, and spinach all topped with creamy goat cheese & pumpkin seeds. The maple dijon dressing is what really makes it! Meal prep it for lunch & add some shredded chicken or salmon or bring it to a gathering! 😊
https://mallorythedietitian.com/beet-and-butternut-squash-salad/
Ingredients
~For Roasted Beets & Butternut Squash~
• 3 cups beets, diced
• 4 cups butternut squash, diced
• 2 Tbsp extra virgin olive oil
• 1 Tbsp fresh thyme (or 1 tsp dried)
• ½ tsp garlic powder
• 1 tsp kosher salt (use ½ tsp if using fine table salt)
• ½ tsp black pepper
~For Salad~
• 3 c arugula
• 4 c baby spinach
• ½ c goat cheese, crumbled
• ½ c pumpkin seeds, roasted & salted
~For Maple Balsamic Dressing~
• ¼ c extra virgin olive oil
• 3 Tbsp balsamic vinegar
• ½ Tbsp dijon mustard
• 1½ Tbsp maple syrup
• 1 clove garlic, grated or minced
• pinch kosher salt & black pepper
Directions
1. Preheat the oven to 425℉ (218°C). Line a large sheet pan with parchment paper and spray with olive oil spray. Rinse and peel your beets and butternut squash. Dice them into relatively similar size bite size pieces around 1 inch.
2. Add the butternut squash and beets to the prepared roasting pan. Coat in the olive oil, fresh thyme, garlic powder, kosher salt, and black pepper. Roast in the preheated oven for 25-30 minutes, until fork tender.
3. While the veggies roast, make the maple balsamic dressing by whisking the dressing ingredients in a small bowl or shaking them in a mason jar.
4. In a large bowl, combine the greens, beets, butternut squash, pumpkin seeds, goat cheese, and pomegranates (if using). Top with half the dressing just before serving and serve with the rest of the dressing on the side.
Hint: be careful when peeling and washing your beets not to stain your hands or clothes!
Storage
· Store in an airtight container in the fridge for up to 3-4 days. Add dressing before eating!
