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+ servings
beetroot butternut squash salad in a cream bowl.
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5 from 3 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 mins
Cook Time40 mins
Total Time50 mins
Course: Lunch, Salad, Side Dish
Cuisine: American, British
Servings: 2 servings
Author: Claire


  • 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


  • 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.


  • 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.
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.