Roasted Butternut and Beetroot Salad

This unique sweet and savory Roasted Butternut and Beetroot Salad with Maple Tahini Dressing is full of flavor.

🧾 Ingredients

This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

• 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.
• 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: 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.

🔪 Instructions

1. Slice butternut squash in half. Remove the seeds.
2. Cut the greens off the beets and give them a good scrubbing. Slice in half or fourths.
3. Lay squash and beets on a parchment lined sheet pan. Drizzle with olive oil. Sprinkle salt on top.
4. Roast in the oven until tender. Let cool.
5. Maple Tahini Dressing: Mix all the ingredients until smooth and creamy.
6. Salad: 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.

This vegan salad uses winter vegetables that have been roasted to bring out their sweetness.

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📋 Recipe

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4.67 from 3 votes

Roasted Butternut and Beetroot Salad

This unique sweet and savory Roasted Roasted Butternut and Beetroot Salad with Maple Tahini Dressing is full of flavor.

Course Salad

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 2

Calories 176kcal

Author Willow Moon

Cook ModePrevent your screen from going dark

Ingredients

• ▢ ½ butternut squash
• ▢ 2 beets
• ▢ olive oil
• ▢ salt
• ▢ 4  cups lettuce mix - I used Super Greens
• ▢ ¼ cup pepitas or pumpkin seeds
• ▢ ¼ cup curly or flat leaf parsley
• ▢ 4  tablespoons Maple Tahini Dressing recipe follows

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

US Customary - Metric

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

Calories: 176kcal | Carbohydrates: 32g | Protein: 6g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 90mg | Potassium: 1137mg | Fiber: 7g | Sugar: 10g | Vitamin A: 24785IU | Vitamin C: 55.4mg | Calcium: 132mg | Iron: 3.8mg

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