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Roasted Beet and Butternut Squash Salad recipe with feta cheese and arugula on a Mediterranean style table.

Roasted Beet and Butternut Squash Salad

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Prep Time 15 minutes
Cook Time 29 minutes
Servings: 4
Course: Side Dish
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cups Butternut Squash cubed
  • 2 cups Beets peeled and cubed
  • 2 tbsp Extra Virgin Olive Oil for roasting
  • 1/2 tsp Salt & 1/4 tsp Black Pepper
  • 4 cups Arugula or Mixed Greens
  • 1/2 cup Feta Cheese crumbled
  • 1/4 cup Walnuts toasted
  • 1/4 Red Onion thinly sliced
  • For the Dressing:
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 tsp Honey

Method
 

  1. Roast: Preheat oven to 400°F. Arrange squash and beets on a baking sheet. Drizzle with oil, salt, and pepper. Roast for 30-35 mins until tender.
  2. Dress: Whisk dressing ingredients in a small bowl until smooth.
  3. Assemble: Toss greens with half the dressing. Add roasted vegetables and onion.
  4. Finish: Top with feta and walnuts. Drizzle remaining dressing. Serve warm or cold.

Notes

  • The "Color Bleed" Fix: To prevent the beets from staining the entire salad pink, roast them on a separate tray and toss them in gently at the very last second before serving.
  • Optimal Texture: Cube your vegetables into uniform 1-inch pieces. This ensures the squash gets creamy and the beets get tender in exactly the same amount of time.
  • Make-Ahead Tip: If meal prepping, store the feta and walnuts separately. The salt in the feta can draw moisture out of the veggies, and the walnuts will lose their crunch if stored in the fridge with the dressing.
  • Dressing Balance: If your beets are exceptionally sweet, add an extra teaspoon of lemon juice. If they are very earthy, add a tiny bit more honey to balance the "dirt" notes of the beet.
  • Temperature Matters: This salad is best served lukewarm. Let the roasted vegetables sit for 5–10 minutes after exiting the oven so they don't wilt the arugula instantly.