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    Home » Recipes » Salads

    Modified: Feb 9, 2025 · Published: Jul 11, 2015 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Roasted Butternut and Beetroot Salad

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

    Roasted Beet and Butternut Squash Salad with Maple Tahini Dressing birds eye view.

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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.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🍽 Serving
    • Other Winter Squash Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ 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

    Roasted Butternut and Beetroot Salad ingredients on a cutting board with labels.
     Maple Tahini Dressing ingredients on a cutting board with labels.
    • 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

    Sliced beets and butternut squash on a parchment paper lined baking sheet.

    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.

    Roasted beets and butternut squash on a parchment paper lined baking sheet.

    Step 2: Roast in the oven until tender. Let cool. Peel and cut into bite-sized pieces.

    Maple tahini dressing in a large mixing bowl with whisk.

    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.

    Roasted Beet and Butternut Squash Salad with Maple Tahini Dressing close up.

    Other Winter Squash Recipes

    • Pumpkin Spice Kombucha in two glasses.
      Pumpkin Spice Kombucha
    • 5 Ingredient Curry Peanut Pumpkin Soup
      5 Ingredient Curry Peanut Pumpkin Soup
    • Vegan Pumpkin Spice Latte with cinnamon sticks.
      Vegan Pumpkin Spice Latte
    • Thai Curry Butternut Squash Soup
      Thai Curry Butternut Squash Soup

    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 Beet and Butternut Squash Salad with Maple Tahini Dressing
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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
    Prevent 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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    Nutrition Facts
    Maple Tahini Dressing
    Amount Per Serving
    Calories 48 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 0g0%
    Cholesterol 0mg0%
    Sodium 2mg0%
    Potassium 30mg1%
    Carbohydrates 3g1%
    Fiber 0g0%
    Sugar 1g1%
    Protein 0g0%
    Vitamin A 5IU0%
    Vitamin C 0.6mg1%
    Calcium 10mg1%
    Iron 0.2mg1%
    * 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.

    More Salads

    • Thai Salad in a wood bowl.
      Thai Salad with Peanut Dressing
    • Miso Tahini Dressing in a pitcher with salad in the background.
      Easy Miso Tahini Dressing
    • Vegan Broccoli Salad with Dried Cranberries in a bowl.
      Vegan Broccoli Salad with Dried Cranberries
    • Vegan Southwest Salad in a bowl with a pitcher of chipotle dressing.
      Vegan Southwest Salad with Chipotle Dressing

    Reader Interactions

    Comments

      4.67 from 3 votes (3 ratings without comment)

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      Recipe Rating




    1. Bree Hogan says

      December 12, 2015 at 12:04 am

      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!

      Reply
    2. Izabela says

      October 10, 2015 at 5:44 am

      I love beets. This salad looks delicious.

      Reply
    3. Scott says

      October 09, 2015 at 8:52 am

      OK, I have never had squash in a salad. First time I've ever seen this option. Have me curious now!

      Reply
      • Willow Moon says

        October 09, 2015 at 9:31 am

        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.

        Reply
    4. LizZ H. says

      October 09, 2015 at 8:18 am

      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?

      Reply
      • Willow Moon says

        October 09, 2015 at 9:29 am

        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.

        Reply

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