Description
This Butternut and Beetroot Salad brings together the best of autumn’s harvest with roasted vegetables, creamy goat cheese, and crunchy candied pecans. It’s an ideal mix of textures and flavors, balancing the earthiness of beets with the slight sweetness of butternut squash, finished with the sharpness of red onion. Perfect for a holiday side or a light main, this salad adds a burst of color to any table and keeps things both nutritious and delicious. For extra flavor, try it with a simple vinaigrette to add a bright, tangy touch that complements the roasted vegetables beautifully. Serve it as a standalone dish or alongside crusty bread and warm soup for a cozy, fall-inspired meal.
Ingredients
Units
Scale
- 1 large butternut squash
- 2 large beets or 4 small beets
- 3 tablespoons olive oil
- Kosher salt, to taste
- 2 tablespoons salted butter
- 1/4 cup white granulated sugar
- 1 cup pecans
- 4 ounces mixed salad greens
- 1 medium red onion, thinly sliced
- 4 ounces goat cheese, crumbled
Instructions
- Preheat oven to 400°F (200°C). Peel the butternut squash and beets, then trim the ends. Slice the squash in half lengthwise, remove the seeds, and cut both the squash and beets into bite-sized pieces.
- Arrange the chopped squash and beets on a large, rimmed baking sheet. Drizzle with olive oil and season with kosher salt. Roast in the oven for 45 minutes, stirring once halfway through, until they are soft inside and browned on the edges.
- While the vegetables are roasting, prepare the candied pecans. In a medium skillet over medium heat, melt the butter, add the sugar, and stir until the sugar begins to dissolve. Add pecans, stirring continuously until they are fully coated, syrupy, and sticky, about 3 minutes. Spread pecans on parchment paper to cool.
- To assemble, place salad greens in a large serving bowl. Top with sliced red onion, roasted butternut squash and beets, candied pecans, and crumbled goat cheese. Serve with your favorite vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 45 minutes