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+ servings
beetroot butternut squash salad in a cream bowl.
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5 from 11 votes

Butternut and Beetroot Salad

This butternut and beetroot salad is a delicious lunch idea, combining perfectly roasted vegetables with creamy cheese and a maple dressing.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Lunch, Salad, Side Dish
Cuisine: American, British
Diet: Gluten Free, Vegetarian
Servings: 2 servings
Calories: 348kcal
Author: Claire

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.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
  • 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.

Nutrition

Calories: 348kcal | Carbohydrates: 42g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 120mg | Potassium: 1282mg | Fiber: 9g | Sugar: 16g | Vitamin A: 22392IU | Vitamin C: 52mg | Calcium: 146mg | Iron: 4mg