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.
This unique sweet and savory Roasted Beet and Butternut Squash Salad with Maple Tahini Dressing is full of flavor. Click To Tweet
Other Winter Squash Recipes You Might Like
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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
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
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. Drizzle both squash and beets 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.
LizZ H. says
October 9, 2015 at 8:18 amOHHH 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
October 9, 2015 at 9:29 amBeing 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.
Scott says
October 9, 2015 at 8:52 amOK, I have never had squash in a salad. First time I’ve ever seen this option. Have me curious now!
Willow Moon says
October 9, 2015 at 9:31 amI 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.
Izabela says
October 10, 2015 at 5:44 amI love beets. This salad looks delicious.
Bree Hogan says
December 12, 2015 at 12:04 amThis 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!