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Roasted Beet and Butternut Squash Salad with Maple Tahini Dressing
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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 176kcal

Ingredients

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

Maple Tahini Dressing

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

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