This unique sweet and savory Roasted Beet and Butternut Squash Salad with Maple Tahini Dressing is full of flavor.
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 Beet and Butternut Squash Salad with Maple Tahini Dressing 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.
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.
- Lettuce mix: I used a mix of greens. You could use whatever your favorite green or mix is.
- Pepitas: Adds a sweet nutty flavor. You could also use pumpkin 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 olive oil.
- Lime juice: Adds a bright tart flavor. You could also use lemon juice.
How To Make This Recipe
- Slice butternut squash in half. 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 lined sheet pan. Drizzle with olive oil. Sprinkle salt on top.
- Roast in the oven until tender. Let cool.
- Maple Tahini Dressing: Mix all the ingredients until smooth and creamy.
- 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.
Other Winter Squash Recipes
Recipe
This vegan salad uses winter vegetables that have been roasted to bring out their sweetness.
*Don't forget to come back and leave your feedback and star rating.
Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You May Need:
Roasted Beet and Butternut Squash Salad with Maple Tahini Dressing
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
Instructions
- Preheat oven to 400ᵒ.
- 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° 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.
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.