This butternut and beetroot salad is a healthy salad and comfort food dish rolled into one! An easy and very delicious vegetarian lunch idea or light dinner, and especially perfect during the fall months.
Salads always pack a punch with healthy ingredients, and can either be a lunch idea or side salad with other dishes. Perhaps you may also like to see my apple quinoa salad and stone fruit caprese salad. Both full of flavour and simple to put together!
And if leafy greens are your thing, then my kale wild rice salad is just the thing!
This butternut salad feels like a comfort food salad, if there is such a thing . . . Comfort food squash and beets, but perfect for summer. It's fast become a reader favourite, and I've loved to see the pics you have shared with me.
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Why this salad is so good
Perfectly roasted vegetables. This recipe brings out the natural sweetness of the beets and squash, making them so flavourful.
Versatile. Swap out the herbs to your favourites if coriander isn't your thing, and up the sweetness (or acidity) of the dressing to taste preference.
Easy to make. A very simple salad, but one that will impress any guests you are entertaining!
Ingredients
The full ingredients list is in the recipe card below, but a few notes on some of them:
- Beetroot - this recipe uses roasted beetroot, but you can use the pre-prepared vacuum-packed beetroot in a pinch. It won't have the same earthy taste as roasted, but will still be good! Just make sure not to use the type that comes in vinegar as that would be a bit overpowering in this salad.
- Mozzarella - you want the fresh mozzarella ball that comes in a package with liquid, rather than a more 'dry' mozzarella that you slice.
- Arugula / rocket - if this doesn't work for you, then swap out for lamb's lettuce or another salad leaf.
Variations on the recipe
- Swap out the coriander for another herb if you prefer - I know it isn't to everyone's taste! Parsley would be nice, or mint in the summer months.
- If goat's cheese is suitable for you, then you may like to use it in place of mozzarella.
Step by step instructions
A very simple recipe, this roasted butternut and beetroot salad only requires a few steps to put together:
Step 1
Add the butternut squash and beetroot to a roasting pan or baking tray, drizzle with olive oil and sprinkle over the thyme. Roast until fork tender. Set aside to cool.
Step 2
Combine the ingredients for the dressing, and stir or whisk together. Adjust the amounts of vinegar or maple syrup to taste preference.
Step 3
Add the salad ingredients to your bowl, and toss to combine. Drizzle over the dressing and then enjoy!
Frequently asked questions
The easiest way is to see if it is fork tender. Just use a fork to see if they are soft. It will have very slight wrinkling to the edges as well.
No, simply take off the tops (if they still have them) and then cut into cubes. No need to peel!
If it works for you, then goat's cheese would be nice in this salad in place of the mozzarella.
Simply leave out the cheese for a vegan salad or, if it is suitable for you, swap out for a vegan cheese alternative.
A note for my low histamine readers
While beetroot rates as low histamine (scores 0 on the SIGHI list), it is high in oxalates. If this is an issue for you, then swap out for another vegetable such as broccoli.
Vinegar is always optional in these recipes. White distilled vinegar scores 0 on the SIGHI list, but those sensitive to any vinegar will want to leave it out.
More salads to enjoy
Whether it is for lunch or a side salad to go with a main dish, there are many options on the salads category page.
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!
Recipe
Butternut and beetroot salad
Ingredients
- 3 cups butternut squash peeled, diced
- 2 cups beetroot diced
- 1 mozzarella ball torn into small pieces
- large handful arugula / rocket or other lettuce
- large handful coriander or parsley
- 2 tablespoon pumpkin seeds
- 1 teaspoon dried thyme
For the dressing
- 2 tablespoon extra virgin olive oil
- 1 teaspoon apple cider vinegar optional, or white distilled vinegar
- 1 garlic clove minced or finely diced
- 1 teaspoon maple syrup
- pinch salt
- pinch black pepper optional
Instructions
- Preheat the oven to 180C and line a baking tray with parchment paper (if required).
- Add the butternut squash and beetroot to the tray, drizzle with olive oil and sprinkle over the thyme. Toss to coat the vegetables. Bake for 30-40 minutes, until fork tender. Set aside to cool.
- Make the dressing by combining all the ingredients. Taste test, and add more maple syrup, vinegar or garlic to preference.
- Combine the salad ingredients in your bowl and drizzle over the dressing.
Notes
- Dice the vegetables to roughly the same so they cook evenly.
- Depending upon the size of the beets and squash, the beets may take a little longer to cook. Check and remove the squash if required.
- Adjust the amount of garlic and maple syrup in the dressing to taste preference.
- A note for my low histamine readers: beetroot is high in oxalates if this is an issue for you (Healthline). Swap out for another vegetable if required.
- apple cider vinegar, which scores 1. Swap out for white distilled vinegar which scores 0 if not tolerated, or leave out completely.
- garlic, which scores 1.
- coriander scores 0, but has a ? as a liberator. A note states: 'only small amounts are well tolerated'. Use another herb such as parsley if preferred.
- black pepper, which scores 2.
- arugula isn't rated on the SIGHI list. Use another salad lettuce such as lamb's lettuce if required.
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