This unique sweet and savory Roasted Butternut and Beetroot Salad with Maple Tahini Dressing is full of flavor.
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I have been juicing with beets a lot lately and thought I would roast them for a change. Roasting vegetables is one of my favorite ways to cook them because it caramelizes their natural sugars and brings out their sweetness.
Since I already had a roasted butternut squash in my fridge, I figured I would use them both in a salad. Consequently, the Roasted Roasted Butternut and Beetroot Salad was born.
Since beets have an earthy taste (even after roasting, but not as much so), I made a sweet Maple Tahini Dressing to accompany the salad and balance out the flavors. For some crunch, I added pepitas.
This salad makes a great side dish or light lunch.
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❤️ Why You'll Love It
- It is a hearty healthy meal.
- It has a balance of flavors.
- Eat it as a side dish or light lunch.
🧾 Ingredients
- Butternut squash: Roasted butternut squash adds a sweet nutty flavor.
- Beets: Roasted beets add a sweet flavor.
- Olive oil: For baking the veggies. Adds flavor.
- Salt: Enhances flavors. I like to use sea salt.
- Lettuce mix: I used a mix of greens. You could use spinach, kale, or whatever your favorite green or mix is.
- Pepitas: Adds a sweet nutty flavor. You could also use pumpkin seeds or sunflower seeds.
- Flat leaf parsley (optional): Adds a fresh peppery taste.
Maple Tahini Dressing
- Tahini: Adds a creamy texture and rich nutty flavor.
- Maple syrup: For a sweet maple flavor.
- Balsamic vinegar: Adds a sweet acidic flavor. You could also use apple cider vinegar.
- Water: Thins the dressing.
- Walnut oil: Adds a nutty flavor. You could also use extra virgin olive oil.
- Lime juice: Adds a bright tart flavor. You could also use lemon juice.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Slice butternut squash in half and remove the seeds. Cut the greens off the beets and give them a good scrubbing. Slice in half or fourths. Lay squash and beets on a parchment paper lined baking sheet. Drizzle olive oil and sprinkle salt on top.
Step 2: Roast in the oven until tender. Let cool. Peel and cut into bite-sized pieces.
Step 3: Add all the dressing ingredients into a large mixing bowl and whisk until smooth and creamy.
Step 4: Layer greens, roasted butternut squash and beets, pepitas, and parsley on a plate or in a salad bowl. Top with maple tahini dressing or serve on the side.
🍽 Serving
I suggest making the salad right before serving. The dressing will last 5 days in an airtight container in the fridge. The roasted vegetables will last 3-5 days in an airtight container in the fridge.
Other Winter Squash Recipes
If you tried this Roasted Butternut and Beetroot Salad Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
This vegan salad uses winter vegetables that have been roasted to bring out their sweetness.
📋 Recipe
Roasted Butternut and Beetroot Salad
Ingredients
Maple Tahini Dressing
- ½ cup tahini
- 3 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- ¼ cup + 2 tablespoons water
- 2 tablespoons walnut oil
- 2 tablespoons lime juice
Instructions
- Preheat oven to 400ᵒF.
- Slice butternut squash in half and remove the seeds. Cut off greens and scrub the beets. Slice in half or fourths.
- Place squash and beets on a parchment lined baking sheet. Drizzle both with olive oil and sprinkle salt on them.
- Roast at 400°F for 40 minutes, or until tender. Let cool.
Maple Tahini Dressing
- Blend all ingredients with a fork until smooth.
- Plate lettuce, butternut squash, beets, parsley, pepitas, and dressing, and serve.
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Bree Hogan says
This salad sounds divine, I'm always on the look out for new vegan recipes to try and this just made the list. Thanks for sharing!
Izabela says
I love beets. This salad looks delicious.
Scott says
OK, I have never had squash in a salad. First time I've ever seen this option. Have me curious now!
Willow Moon says
I had never had it in a salad before this recipe either. I had some left over squash, and this recipe came about. It pairs nicely with the roasted beet, pepitas, and Maple Tahini Dressing.
LizZ H. says
OHHH MY GOODNESS!! You're a genius!!!! Even in my head that sounds AMAZING!! I've never thought to use either in a salad. I wonder....do you think blue cheese would make a good addition?
Willow Moon says
Being vegan, I can't comment on blue cheese. However, I love Vegcuisine Soy Bleu. It crumbles nicely, tastes great, and is low in calories, being made from soymilk.