Butternut beetroot and feta salad is a must-try fall recipe. The salad is the perfect blend between sweet and savory. The butternut squash and beets are seasoned then roasted to perfection. Feta, almonds and cranberries are garnished over a bed of spinach and arugula. To finish the salad, a homemade sweet maple dijon dressing is drizzled over top. You don't want to miss this healthy recipe!
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You’re going to love this healthy butternut beetroot and feta salad. When I think of fall I think of butternut squash and beetroot as my top veggies. While butternut squash is available all year around its peak season is early fall through the winter. Buying it in season means you’re going to get the best quality vegetable which is why I love making this salad this time of year.
Beets can also be found year round. These are in season all summer through late fall. That means right now is the perfect time to make them. They’re not only healthy they taste so good. Plus when you serve them, you can’t help but to be drawn to the deep red color they have.
Why You’ll Love This Butternut Beetroot and Feta Salad
- The salad is full of seasonal vegetables and fruits that are not only delicious but healthy too! Cooking with veggies and fruit while they’re in season gives means way more flavor and nutrition.
- This salad is full of fall vibes from the deep/bright colors of beet and the butternut squash to the maple dijon dressing that’s sweet and savory.
- You can eat this for dinner or make ahead and meal prep for work or school. Who doesn't love a healthy meal prep idea?
- The salad is very easy to make. The squash and beet are baked in the oven until tender and the salad can be prepared in a large bowl in the meantime. The dressing for the spinach salad is also very simple and can be whisked together in no time!
Why Butternut Squash and Beetroot Are The Best For Fall
Butternut squash is sweet, moist, and nutty. It resembles the flavor of sweet potatoes slightly but it’s softer and has a bright orange flesh. The rind is edible but it is typically peeled away when it’s prepped. You’ll find seeds inside that resemble pumpkin seeds that can be roasted and eaten for a healthy snack.
Butternut squash is best when it’s eaten in season which is right now through the winter. This fruit is packed with so many vitamins and minerals. It contains, beta-carotene, vitamin C, zinc, fiber and so much more.
Beets on the other hand have an earthy sweetness to them. They’re great roasted, seasoned with salt, or pickled. They have a beautiful deep red flesh. Don’t be surprised if you have pink hands after handling these! They can be found all year around but are best when eaten from summer to late fall.
Beets are packed with so many health benefits. In beets you’ll find antioxidants, nitrates, potassium, and more. They’re known to have anti-inflammatory properties and may contribute to lowering the risk of heart disease and cancer.
What You Need to Make This Easy Butternut and Beetroot Salad with Feta
For The Salad:
Butternut Squash - one raw butternut squash peeled and chopped for roasting
Beets - peeled and cut into bite sized pieces
Feta cheese
Salt and Black Pepper
Oil - you can use vegetable, grapeseed, avocado, olive or whatever you’d like
Sliced Almonds - for some added crunch, you can substitute sunflower seeds or pumpkin seeds instead
Spinach Arugula Blend - for a blend between peppery and subtle flavors from the two lettuce variations
Dried Cranberries - these add the perfect sweetness to the salad, you can also substitute for pomegranate seeds
Pickled Red Onion - for a sweet and tangy addition to the salad, this is optional but if you have some on hand, add them
For The Maple Dijon Dressing
Maple Syrup
Dijon
Apple Cider Vinegar
Olive Oil
Salt and pepper
What to Serve With Butternut Beetroot and Feta Salad
This roasted butternut and beetroot salad recipe with feta is perfect on its own but there are different ways you can prepare the salad if you’re looking to try something new. If you’re not wanting to eat this salad without meat try some variations down below.
Salmon - serve with a roasted salmon cooked in butter and garlic
Chicken - double the maple dijon dressing and use half to marinate the chicken, grill or pan fry and serve with this salad
Tofu - this is a great option for those who want a vegan protein, marinate with the maple dijon dressing and pan fry or bake
Steak - try this salad with a top sirloin pan fried on all sides with garlic and butter leave the middle pink and juicy, slice thin and serve over top
Shrimp - we love shrimp and find that it is the perfect way to top this salad. Grill or pan fry
Aside from ways to top the beetroot salad with a protein, you can also get creative with the butternut and beetroot salad dressing. If you're not a fan of the maple dijon you can always opt for a balsamic vinegar based dressing instead which would be equally as delicious!
How to Make Butternut Beetroot and Feta Salad
Step 1. Preheat the oven to 400 degrees. Peel the butternut squash and chop into 1 inch pieces. Place in a large bowl and add 1 tablespoon oil, add salt and pepper and toss until the butternut squash is completely seasoned. Pour onto a large baking sheet lined with parchment paper.
Step 2. Peel the beets and chop into 1 inch pieces. Add the beets to the bowl that the butternut squash was in. Then add 1 tablespoon oil, salt and pepper and toss until the beets are completely seasoned. Add to a separate baking sheet lined with parchment paper. You can add to the same baking sheet if you have the room. Bake both the butternut squash and beets for 25-30 minutes.
Step 3. While the beet and squash are baking add the spinach arugula blend to a large bowl. Top with sliced almonds, feta, cranberries, and pickled red onion. Set aside. In a small bowl add all the ingredients for the maple dijon dressing. Whisk until smooth and fully combined. Set aside.
Step 4. When the beet and squash are done baking remove from the oven. Place the baking sheets on wire racks to accelerate the cooling process. Once cooled, add the roasted butternut squash and beets to the top of the salad and serve or refrigerate. Add the dressing upon serving to keep the spinach and arugula from wilting.
Tips for Prepping Butternut Squash Easily
Butternut squash is a tough fruit to prep. In its raw state it’s very thick and tough. I wanted to make a list of tips I’ve learned over the years as I prep butternut squash. I’m hoping it will save you time and headache.
- Find a ripe squash: the color doesn't change drastically like it would with a banana but look for a soft matte finish. Stay away from butternut squash that's shiny, cut, has brown patches, or contains green discoloration. Stay away from soft spots as well.
- Peel with ease: cut off 1/2 inch from each end this will make the peeling process easier. I also suggest slicing the neck from the bulb of the squash because peeling a rounded surface is challenging. If you’re still having trouble, place the squash in the microwave for 30 seconds to soften the skin.
- Cut with a sharp knife: if you haven't sharpened your knives in a while I suggest doing so for this. A sharp knife is not only going to make it safer but it will be so much easier. There's a method to cutting into the squash. If you haven't already cut the squash directly down the middle. Scoop out the seeds from the bulb and discard unless you’re roasting for later. Slice the squash into strips, make sure they're thick enough. Then chop the squash into 1 inch pieces.
Don’t let butternut squash intimidate you. You can chop it in its raw state but take it one step at a time. Make it easier on yourself by following the steps above. It may take a little time if it’s your first time prepping a butternut squash but after you've done it a few times you'll have it down.
When To Make This Butternut Beetroot and Feta Salad
So when should you make this delicious beet and butternut salad with feta? I would say whenever you want! You can make this for lunch or for dinner. I like to meal prep this in advance for lunch to take to work and serve the dressing on the side. When it comes to the best time of year to make the butternut beetroot feta salad, I would have to say hands down fall. This is because that’s when the butternut squash and beets are in season. It makes so much of a difference when you eat veggies and fruit that are in season.
Try These Delicious Salads
Butternut Beetroot and Feta Salad
Ingredients
- 1 butternut squash see notes
- 3 large beets
- Salt and pepper
- 2 tablespoons oil
- 4 cups Spinach arugula blend
- 2 tablespoons sliced almonds
- 1/2 cup feta
- 1/4 cup dried cranberries
- Sliced pickled red onion
Maple Dijon Dressing
- 2 tablespoons maple syrup
- 1 tablespoon dijon
- 2 tablespoons apple cider vinegar
- 1/2 cup olive oil
- pinch of salt and pepper
Instructions
- Preheat the oven to 400 degrees. Peel the butternut squash and chop into 1 inch pieces. Place in a large bowl and add 1 tablespoon oil, add salt and pepper and toss until the butternut squash is completely seasoned. Pour onto a large baking sheet lined with parchment paper.
- Peel the beets and chop into 1 inch pieces. Add the beets to the bowl that the butternut squash was in. Add 1 tablespoon oil, salt and pepper and toss until the beets are completely seasoned. Add to a separate baking sheet lined with parchment paper. You can add to the same baking sheet if you have the room. Bake both the butternut squash and beets for 25-30 minutes.
- While the vegetables are baking add the spinach arugula blend to a large bowl. Top with sliced almonds, feta, cranberries, and pickled red onion. Set aside. In a small bowl add all the ingredients for the maple dijon dressing. Whisk until smooth and fully combined. Set aside.
- When the vegetables are done baking remove from the oven. Place the baking sheets on wire racks to accelerate the cooling process. Once cooled, add to the top of the salad and serve or refrigerate. Add the dressing upon serving to keep the spinach and arugula from wilting.
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