I can’t get enough of this bold butternut squash salad, packed with peppery arugula, sweet roasted beets, crunchy walnuts, creamy goat cheese, and a bright orange vinaigrette. It’s the kind of fresh winter salad that makes lunch or dinner feel instantly more exciting.

Jump to Recipe

I’m obsessed with this roasted squash and beet salad because it hits every craving without trying too hard. The butternut squash gets sweet and golden, the goat cheese turns every bite creamy and tangy, and that citrusy dressing cuts through it all like it knows exactly what it’s doing.

I love a salad that actually feels like lunch, not punishment. And this one has crunch, richness, brightness, and that earthy roasted thing I can never get enough of.

But the best part? It tastes fancy while still being the kind of thing I want to eat straight from the mixing bowl.

Cold day, fixed.

Ingredients

Print Recipe (No Advertisments)

Butternut squash brings cozy sweetness, and it gets those caramelized edges everyone steals first.
Beets add earthy color and make the salad feel hearty, not flimsy.
Olive oil helps everything roast up glossy, tender, and a little crisp.
Salt wakes up the sweet squash and keeps the beets from tasting flat.
Black pepper adds a tiny bite, because sweet veggies need some attitude.
Arugula keeps it fresh and peppery, so it’s not just a bowl of soft stuff.
Walnuts bring crunch, toastiness, and that “okay, this is satisfying” feeling.
Goat cheese gets creamy and tangy, and yes, it’s the best part.
Orange juice and zest make the dressing bright, juicy, and not too heavy.
Dijon, vinegar, and shallot add zing, so the salad doesn’t taste sleepy.
Honey or maple rounds it out with sweetness, without making it dessert.
Plus, red pepper gives a little heat if you’re into that.
Basically, it’s colorful, filling, and still feels like you made a healthy choice.

Ingredient Quantities

1 medium butternut squash, about 2 pounds, peeled and cut into 1 inch cubes

3 medium beets, scrubbed and cut into 1 inch chunks (or 1 1/2 cups roasted beet wedges)

2 to 3 tablespoons olive oil for roasting

Salt, to taste

Black pepper, to taste

4 cups fresh arugula, washed and dried

1/2 cup walnuts, toasted and roughly chopped

4 ounces goat cheese, crumbled

1/4 cup fresh orange juice (about 1 small orange)

1 teaspoon orange zest

2 tablespoons extra virgin olive oil for the vinaigrette

1 tablespoon white wine vinegar or apple cider vinegar

1 teaspoon Dijon mustard

1 tablespoon honey or pure maple syrup

1 small shallot, finely minced (about 1 tablespoon)

Optional pinch of crushed red pepper or a small grind of black pepper for a bit of heat

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.

2. Toss the 1 inch butternut squash cubes and beet chunks with 2 to 3 tablespoons olive oil, salt and black pepper to taste, spreading in a single layer with space between pieces.

3. Roast squash and beets until tender and caramelized, about 25 to 35 minutes, turning once halfway through; beets may need the full time. Remove and let cool slightly.

4. While vegetables roast, toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 4 to 5 minutes; roughly chop and set aside.

5. Make the orange vinaigrette by whisking together the 1/4 cup fresh orange juice, 1 teaspoon orange zest, 2 tablespoons extra virgin olive oil, 1 tablespoon white wine or apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon honey or maple syrup, the minced shallot, a pinch of crushed red pepper if using, and salt and black pepper to taste. Taste and adjust sweet, acid, or salt as needed.

6. Place 4 cups washed and dried arugula in a large bowl and toss lightly with enough vinaigrette to coat, reserving some dressing for serving if desired.

7. Arrange the dressed arugula on a platter or individual plates and top with the roasted butternut squash and beets.

8. Scatter the toasted walnuts over the salad and crumble 4 ounces goat cheese on top.

9. Finish with a final drizzle of vinaigrette if desired, a light grind of black pepper, and serve warm or at room temperature.

Equipment Needed

1. Baking sheet lined with parchment or foil
2. Chef knife
3. Cutting board
4. Large mixing bowl for tossing arugula
5. Small bowl or jar for vinaigrette
6. Measuring cups and spoons
7. Dry skillet for toasting walnuts
8. Whisk
9. Serving platter or individual plates and salad servers

FAQ

Can I roast the beets and squash together on the same pan? Yes. Cut the beets and squash into similar sized pieces and roast on the same sheet, but place beets toward the hotter part of the pan or give them a 10 to 15 minute head start if your beets are larger so everything finishes evenly.

How do I prevent the squash from becoming mushy? Keep the cubes about 1 inch, spread them in a single layer without overcrowding, use a hot oven around 425°F, and roast until edges are caramelized. Turning only once helps maintain texture.

Can I make components ahead of time? Yes. Roast the squash and beets 1 to 2 days ahead and store refrigerated. Toast the walnuts and make the vinaigrette up to 3 days ahead. Assemble just before serving for best texture.

What are good substitutions for goat cheese and walnuts? Replace goat cheese with feta or ricotta salata and swap walnuts for pecans or toasted almonds. For a nut free option omit nuts and add roasted chickpeas for crunch.

How do I keep the arugula from wilting under warm roasted vegetables? Let the roasted vegetables cool slightly for 5 to 10 minutes before tossing with the arugula, or serve vegetables warm rather than hot. Dress the salad lightly and serve immediately.

Can I make this vegan? Yes. Use maple syrup in the vinaigrette and omit the goat cheese or use a plant based cheese. Ensure any substitute for sweetness and creaminess fits your dietary preference.

Best Roasted Squash And Beet Salad Recipe Substitutions and Variations

Butternut squash: kabocha squash, sweet potatoes, acorn squash, pumpkin
Beets: roasted carrots, roasted parsnips, golden beets, canned or jarred roasted beets
Goat cheese: feta, ricotta salata, creamy chèvre alternative, crumbled blue cheese for more bite
Walnuts: pecans, toasted almonds, hazelnuts, pumpkin seeds for a nut free swap

Pro Tips

1. Cut the squash and beets into uniform 1 inch pieces and give each piece a little room on the pan. Crowding traps steam and prevents that golden caramelization you want.

2. Roast the beets and squash on separate pans or start the squash later. Beets often need more time, so cooking them together can leave one underdone or the other overcooked.

3. Toast the walnuts just before serving and roughly chop them. The warm, freshly toasted nuts have more aroma and crunch, and chopping them brings their oils forward so they complement the goat cheese.

4. Whisk and taste the orange vinaigrette in stages. If it tastes too bright, add a touch more oil or a teaspoon of honey. If it feels flat, a squeeze more acid will brighten it. The shallot softens if you let the dressing sit 10 minutes before using.

5. Dress the arugula sparingly and assemble right before serving so the leaves stay peppery and crisp. Serve the roasted veg warm or room temperature for the best contrast with cool goat cheese.

Best Roasted Squash And Beet Salad Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

476

kcal

Equipment: 1. Baking sheet lined with parchment or foil
2. Chef knife
3. Cutting board
4. Large mixing bowl for tossing arugula
5. Small bowl or jar for vinaigrette
6. Measuring cups and spoons
7. Dry skillet for toasting walnuts
8. Whisk
9. Serving platter or individual plates and salad servers

Ingredients

1 medium butternut squash, about 2 pounds, peeled and cut into 1 inch cubes
3 medium beets, scrubbed and cut into 1 inch chunks (or 1 1/2 cups roasted beet wedges)
2 to 3 tablespoons olive oil for roasting
Salt, to taste
Black pepper, to taste
4 cups fresh arugula, washed and dried
1/2 cup walnuts, toasted and roughly chopped
4 ounces goat cheese, crumbled
1/4 cup fresh orange juice (about 1 small orange)
1 teaspoon orange zest
2 tablespoons extra virgin olive oil for the vinaigrette
1 tablespoon white wine vinegar or apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon honey or pure maple syrup
1 small shallot, finely minced (about 1 tablespoon)
Optional pinch of crushed red pepper or a small grind of black pepper for a bit of heat

Directions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.
Toss the 1 inch butternut squash cubes and beet chunks with 2 to 3 tablespoons olive oil, salt and black pepper to taste, spreading in a single layer with space between pieces.
Roast squash and beets until tender and caramelized, about 25 to 35 minutes, turning once halfway through; beets may need the full time. Remove and let cool slightly.
While vegetables roast, toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 4 to 5 minutes; roughly chop and set aside.
Make the orange vinaigrette by whisking together the 1/4 cup fresh orange juice, 1 teaspoon orange zest, 2 tablespoons extra virgin olive oil, 1 tablespoon white wine or apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon honey or maple syrup, the minced shallot, a pinch of crushed red pepper if using, and salt and black pepper to taste. Taste and adjust sweet, acid, or salt as needed.
Place 4 cups washed and dried arugula in a large bowl and toss lightly with enough vinaigrette to coat, reserving some dressing for serving if desired.
Arrange the dressed arugula on a platter or individual plates and top with the roasted butternut squash and beets.
Scatter the toasted walnuts over the salad and crumble 4 ounces goat cheese on top.
Finish with a final drizzle of vinaigrette if desired, a light grind of black pepper, and serve warm or at room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.