This roasted butternut, beetroot, and feta salad is a fall favorite that balances sweet and savory flavors. Roasted butternut squash and beets are seasoned and baked until tender, then combined with tangy feta, crunchy almonds, and sweet dried cranberries on a bed of spinach and arugula. A simple maple-Dijon dressing finishes the dish, making it a vibrant, healthy salad perfect for weeknight dinners, meal prep, or a seasonal side.
I always associate autumn with butternut squash and beets. Both vegetables are at their best in cooler months: butternut peaks in early fall through winter, and beets are excellent from summer into late fall. Choosing produce in season gives you better flavor and more nutrients, which is exactly why this salad shines now. The deep red of roasted beets and the bright orange of roasted butternut make a beautiful, appetizing plate.
Beets bring an earthy sweetness and a stunning color to the salad, while butternut adds a soft, nutty sweetness similar to sweet potatoes. Together they form a satisfying roasted base that pairs beautifully with salty feta and crunchy nuts. Add a handful of leafy greens and a touch of tartness from apple cider vinegar in the dressing, and you have a balanced, complete salad.
Why You’ll Love This Salad
- This recipe highlights seasonal produce for maximum flavor and nutrition.
- The contrast of textures and tastes—roasted vegetables, creamy feta, crunchy almonds, and sweet cranberries—makes every bite interesting.
- It’s versatile: serve it as a light dinner, a side, or portion it for meal prep. Keep the dressing separate if prepping for later to prevent wilting.
- The preparation is straightforward: roast the squash and beets while assembling the salad and whisk a quick dressing.
About Butternut Squash and Beets
Butternut squash has a sweet, moist, and slightly nutty flavor. Its bright orange flesh is rich in beta-carotene and vitamin C, and once peeled and roasted it becomes tender and caramelized. The seeds can be roasted like pumpkin seeds for a snack. Beets, with their earthy sweetness and deep red color, are delicious roasted, pickled, or simply seasoned with salt. They’re rich in antioxidants, nitrates, potassium, and fiber, and are linked to anti-inflammatory benefits.
Ingredients
For the Salad:
1 butternut squash – peeled and chopped into 1-inch pieces
3 large beets – peeled and cut into 1-inch pieces
Salt and black pepper
2 tablespoons oil – vegetable, olive, avocado, or grapeseed oil
4 cups spinach and arugula blend
½ cup feta
2 tablespoons sliced almonds
¼ cup dried cranberries
Sliced pickled red onion (optional)
For the Maple-Dijon Dressing:
2 tablespoons maple syrup
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
½ cup olive oil
Pinch of salt and pepper
What to Serve With It
This salad is satisfying on its own but pairs well with proteins if you want a heartier meal. Try grilled salmon, pan-roasted chicken, marinated tofu, sliced steak, or grilled shrimp. If you prefer a different dressing, a balsamic vinaigrette also complements the roasted vegetables and feta very well.
Instructions
Step 1. Preheat the oven to 400°F (about 200°C). Peel and chop the butternut squash into 1-inch pieces. Place the squash in a large bowl, toss with 1 tablespoon oil, and season with salt and pepper. Spread on a parchment-lined baking sheet.
Step 2. Peel and chop the beets into 1-inch pieces. In the same bowl, toss the beets with the remaining tablespoon of oil, salt, and pepper. Spread on a separate parchment-lined baking sheet (or the same sheet if there’s room). Roast the squash and beets for 25–30 minutes, until tender and caramelized.
Step 3. While the vegetables roast, combine the spinach and arugula in a large bowl. Add sliced almonds, feta, dried cranberries, and pickled red onion if using. Whisk together the maple syrup, Dijon, apple cider vinegar, olive oil, salt, and pepper in a small bowl until emulsified.
Step 4. When the vegetables are done, remove them from the oven and let them cool on wire racks so they stop steaming. Once slightly cooled, add the roasted butternut and beets to the greens. Serve immediately with dressing on the side, or refrigerate and add dressing just before serving to prevent wilting.
Tips for Prepping Butternut Squash
- Choose a ripe squash with a matte, even skin. Avoid shiny, damaged, or green-marked squash.
- Trim ½ inch from each end to make peeling easier, and consider separating the neck from the bulb for flatter surfaces to peel.
- Use a sharp knife and cut the squash in half lengthwise. Scoop out seeds, then slice into strips before chopping into uniform 1-inch pieces. If the skin is stubborn, microwave for 20–30 seconds to soften it slightly.
Don’t be intimidated by butternut squash—take it step by step and it becomes simple with practice. Leftover roasted squash stores well in the refrigerator for up to a week and can be used in other meals.
Notes, Servings and Nutrition
This recipe yields about 5 servings. If you prepare a whole butternut squash, you’ll likely use only half to three-quarters for the salad; save the remainder for other dishes. Approximate nutrition per serving: 441 kcal, 35 g carbohydrates, 6 g protein, 33 g fat. The salad is rich in vitamin A, vitamin C, potassium, fiber, and healthy fats from olive oil and nuts.