Name: Butternut Beetroot and Feta Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 butternut squash, peeled and chopped into 1-inch pieces; 3 large beets, peeled and chopped into 1-inch pieces; 2 tablespoons oil, divided; Salt and pepper, to taste; 4 cups spinach and arugula blend; 2 tablespoons sliced almonds; 1/2 cup feta cheese, crumbled; 1/4 cup dried cranberries; Sliced pickled red onion, quantity to preference; 2 tablespoons maple syrup; 1 tablespoon Dijon mustard; 2 tablespoons apple cider vinegar; 1/2 cup olive oil; Pinch of salt and pepper

Jump to Recipe· 3.8 from 2 reviews

If you are looking for a vibrant, healthy, and deeply satisfying salad, the Butternut Beetroot and Feta Salad Recipe is just what you need. This dish brings together the earthy sweetness of roasted butternut squash and beets with the tangy creaminess of feta cheese and a refreshing maple dijon dressing, creating an extraordinary harmony of flavors and textures. It’s a perfect meal or side, bursting with color and nutrients that will brighten up any lunch or dinner table.

Ingredients You’ll Need

A white bowl contains two types of diced vegetables placed side by side. On the left, there are dark red, shiny, slightly wet cubes of beetroot with a smooth texture. On the right, bright orange chunks of pumpkin with a matte finish and rough edges fill that half of the bowl. The bowl is set on a white marbled surface, and the lighting highlights the rich colors and textures of the vegetables. Photo taken with an iphone --ar 4:5 --v 7

This salad is built around a handful of simple, fresh ingredients, each carefully chosen to deliver the perfect balance of taste, texture, and visual appeal. From the tender roasted vegetables to the crunchy almonds and tart cranberries, every component adds something special.

Butternut squash: Roasting brings out its natural sweetness and soft texture, making it a favorite in fall dishes.

Beets: Earthy and vibrant, roasting intensifies their flavor and gives an attractive deep color.
Salt and pepper: Essential for seasoning and enhancing all the natural flavors.
Oil (olive oil preferred): Helps roast the veggies perfectly while adding richness.

Spinach arugula blend: A peppery and fresh base that keeps the salad light and crisp.
Sliced almonds: Adds a delicate crunch and nutty undertone.
Feta cheese: Creamy and salty, it beautifully offsets the sweetness of the vegetables.
Dried cranberries: Provide bursts of tart sweetness and chewy texture.

Sliced pickled red onion: Adds vibrant color and a zesty pop to every bite.
Maple syrup: Sweetens the dressing naturally and complements roasted flavors.
Dijon mustard: Gives the dressing a subtle tang and smooth texture.

Apple cider vinegar: Balances sweetness with bright acidity in the dressing.
Olive oil: Creates the perfect emulsion for the dressing, bringing all flavors together.
A pinch of salt and pepper: To season the dressing just right.

How to Make Butternut Beetroot and Feta Salad Recipe

Step 1: Roast the Butternut Squash

Start by preheating your oven to 400 degrees Fahrenheit. Peel the butternut squash and chop it into one-inch pieces for even roasting. Toss the chunks with a tablespoon of oil, a generous pinch of salt, and freshly ground pepper to ensure each piece is well-seasoned. Spread them out on a parchment-lined large baking sheet, making sure they aren’t crowded, so they roast rather than steam.

Step 2: Prepare and Roast the Beets

Next, peel the beets and cut them into similar-sized pieces as the squash. Using the same bowl to save cleanup, mix the beet pieces with another tablespoon of oil, salt, and pepper until thoroughly coated. You can either place them on a separate parchment-lined baking sheet or if there’s room, add them alongside the butternut squash. Pop both trays in the oven and roast for 25 to 30 minutes until tender and caramelized, stirring once halfway through.

Step 3: Assemble the Fresh Components

While the vegetables are roasting, prepare the salad base. In a large bowl, add your fresh spinach arugula blend. Sprinkle on the sliced almonds, crumbled feta, dried cranberries, and tangy pickled red onions. These fresh, contrasting textures will perfectly complement the warm roasted vegetables later.

Step 4: Make the Maple Dijon Dressing

In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, olive oil, and a pinch of salt and pepper until you get a smooth and creamy dressing. The sweetness from the maple and tartness from the cider vinegar will marry beautifully with the roots and feta.

Step 5: Combine and Serve

Once the roasted veggies are tender and slightly cooled on wire racks to prevent wilting, gently layer them over the mixed greens and toppings. To keep everything fresh and crisp, drizzle the maple dijon dressing over the salad just before serving. If not eating immediately, store the dressing separately to maintain the salad’s wonderful texture.

How to Serve Butternut Beetroot and Feta Salad Recipe

A white bowl filled with a layered salad on a white marbled surface. The base layer is fresh green arugula leaves spread evenly. On top, bright orange roasted butternut squash cubes are scattered along with deep red dried cranberries. Thin, translucent slices of pink pickled red onions are placed across the salad, adding a swirl effect. Small white crumbles of feta cheese and slivered almonds are sprinkled throughout, with a light dusting of black pepper on all ingredients for contrast. In the background, a pink and white marbled drink is partially visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Feel free to enhance this salad with a sprinkle of freshly chopped parsley or a few toasted pumpkin seeds for an earthy crunch. A light dusting of cracked black pepper or a few drops of good-quality balsamic glaze can add extra depth and visual interest.

Side Dishes

This Butternut Beetroot and Feta Salad Recipe pairs wonderfully with grilled chicken or salmon for a wholesome dinner. It also makes a fantastic side alongside crusty bread or a warm quinoa dish, creating a perfectly balanced and nutritious meal.

Creative Ways to Present

If you want to impress guests, serve this salad layered in a large glass bowl to display its vibrant colors or arrange it on individual plates with a neat drizzle of dressing for a refined look. Using edible flowers as a decoration adds a whimsical touch that’s sure to delight.

Make Ahead and Storage

Storing Leftovers

This salad keeps beautifully in an airtight container in the fridge for up to two days. For best results, keep the dressing separate until you’re ready to serve, ensuring the greens and almonds stay crisp, and the flavors fresh.

Freezing

Freezing is not recommended for this salad because fresh greens and the creamy feta can lose their texture and quality when thawed. However, if you have leftover roasted butternut squash or beets, those freeze well on their own for future use.

Reheating

If you’d like to enjoy the roasted vegetables warm, gently reheat them in a skillet or oven. Then toss them cold with the salad greens and toppings right before serving to keep the salad vibrant and fresh.

FAQs

Can I make this salad vegan?

Absolutely! You can substitute the feta with a vegan cheese alternative or omit it altogether. Consider adding toasted walnuts or chickpeas for extra protein and texture.

Is it necessary to roast the vegetables separately?

You can roast butternut squash and beets on the same baking sheet if there’s enough space to allow even cooking, but separate sheets help ensure each vegetable roast perfectly without overcrowding.

Can I use pre-cooked or canned beets?

Yes, pre-cooked beets save time. Just chop them into pieces and add them when assembling the salad. Adjust roasting time as needed for the butternut squash.

What’s the best way to peel butternut squash?

A sharp vegetable peeler works well, or carefully use a knife to remove the skin. Make sure it’s firm and stable on your cutting board for safe peeling.

How long does the dressing keep?

Stored in a sealed container in the fridge, the maple dijon dressing lasts up to one week. Always give it a good whisk before use, as the ingredients may separate.

Final Thoughts

Giving the Butternut Beetroot and Feta Salad Recipe a try is like inviting a burst of wholesome flavor and color into your kitchen. Whether as a light meal or a show-stopping side, its delightful contrasts and nourishing ingredients make it a reliable favorite. I hope you love making it as much as I do, and it becomes a regular star on your table!