Roasted Beet and Butternut Squash Salad with Maple Tahini Dressing

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.

Other Winter Squash Recipes You Might Like

• 5 Ingredient Curry Peanut Pumpkin Soup
• Roasted Butternut Squash and Garlic Vegan Quesadilla
• Pumpkin Chia Pudding
• Thai Curry Butternut Squash Soup

Roasted Beet and Butternut Squash Salad with Maple Tahini Dressing

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

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Roasted Beet and Butternut Squash Salad with Maple Tahini Dressing

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

Course Salad

Cuisine vegan, gluten free

Keyword butternut squash salad, vegan beet salad, vegan salad

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 2

Calories 176 kcal

Author Willow Moon

Ingredients

• 1/2 butternut squash
• 2 beets
• olive oil
• salt
• 4  cups lettuce mix - I used Super Greens
• 1/4 cup pepitas pumpkin seeds
• 1/4 cup curly or flat leaf parsley
• 4  tablespoons Maple Tahini Dressing recipe follows

Maple Tahini Dressing

• 1/2 cup tahini
• 3 tablespoons maple syrup
• 2 tablespoons balsamic vinegar
• 1/4 cup + 2 tablespoons water
• 2 tablespoons walnut oil
• 2 tablespoons lime juice

US Customary - Metric

Instructions

1. Preheat oven to 400ᵒ.
2. Slice butternut squash in half and remove the seeds. Cut off greens and scrub the beets. Slice in half or fourths. Drizzle both squash and beets with olive oil and sprinkle salt on them.
3. Roast at 400° for 40 minutes, or until tender. Let cool.
4. Maple Tahini Dressing: Blend all ingredients with a fork until smooth.
5. Plate lettuce, butternut squash, beets, parsley, pepitas, and dressing, and serve.

Nutrition Facts

Roasted Beet and Butternut Squash Salad with Maple Tahini Dressing

Amount Per Serving

Calories 176 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 90mg 4%

Potassium 1137mg 32%

Total Carbohydrates 32g 11%

Dietary Fiber 7g 28%

Sugars 10g

Protein 6g 12%

Vitamin A 495.7%

Vitamin C 67.2%

Calcium 13.2%

Iron 21.2%

* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.