Roasted Beets and Butternut Squash Salad


2 beets (peeled and diced)

2 cups butternut squash (peeled and diced)

2 tablespoons olive oil

salt and pepper

6 cups arugula

1/4 cup chopped walnuts

1/4 cup crumbles goat cheese

1/4 cup pomegranate seeds

1/4 cup orange juice (or the juice of a large orange)

2 tbsps apple cider vinegar

2 tbsp pure maple syrup

1 tbsp dijon mustard

salt and pepper (to taste)

1/3 cup olive oil


Preheat the oven to 425 degrees F.

Spray two baking sheets with olive oil and place the beets in a single layer on one of baking sheets, drizzle with some olive oil and sprinkle with salt and pepper. 

Use the same method for the butternut squash. Roast the beets and squash in the preheated oven for 20-25 minutes, turning the beets and squash over halfway through. Watch the beets since they may not take as long as the squash to cook. Remove and set aside to cool for a few minutes.


Place the arugula into a large bowl or platter, top with the roasted beets and squash, chopped walnuts, crumbled goat cheese, and pomegranate seeds, and lightly toss. 


Pour the orange juice, apple cider vinegar, maple syrup, dijon mustard, salt and pepper, and olive oil into a mason jar and shake well to emulsify.

Pour the dressing over the salad and toss it all together. Serve and enjoy!

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