Butternut and Beetroot Salad Recipe: Best Fall Salad
This recipe incorporates the sweet and nutty taste of butternut and the earthy flavor of beetroot to create a very delicious dish. Also, if you prioritize healthy eating, this dish can make a decent lunch or even dinner if you just want something light.
Equipment
Ingredients
For Salad
- 3 cups of butternut squash peeled and diced
- 2 cups of beetroot diced
- 1 mozzarella ball shred into small pieces
- ½ cup of arugula aka rocket
- ½ cup of coriander or fresh parsley
- 2 tablespoons of pumpkin seeds
- 1 teaspoon of dried thyme
For Dressing
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of maple syrup
- 1 teaspoon of apple cider vinegar or white distilled vinegar
- 1 garlic clove minced
- pinch of salt
- pinch of freshly ground black pepper optional
Instructions
- Get a baking tray, and line up with parchment paper. Now, add the diced butternut squash and beetroot onto the tray, drizzle with olive oil, and sprinkle the thyme over it. Toss to make sure the veggies are well coated.
- Preheat your oven to 180°C or 360°F, and bake the veggies for 40 minutes, till it’s fork tender. Set it aside to cool.
- Get a bowl, and add in all the ingredients for the dressing, then mix together properly. Taste it, and see what needs adjustment, you can add more maple syrup, salt, garlic, or vinegar.
- Get the salad in a serving bowl, and drizzle the dressing all over it.
Notes
- Make sure to dice the beetroot and butternut squash into the same sizes so they can cook evenly alongside each other.
Nutrition
Calories: 348kcalCarbohydrates: 42gProtein: 8gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 0.4mgSodium: 120mgPotassium: 1282mgFiber: 9gSugar: 16gVitamin A: 223921IUVitamin C: 52mgCalcium: 146mgIron: 4mg
Tried this recipe?Let us know how it was!