This Butternut Squash Beetroot Salad with Apple Maple Vinaigrette is the perfect combination of fall flavors. A mixture of farro, goat cheese, squash, beets, and spicy arugula makes this roasted butternut and beetroot salad a fall favorite.
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We’re waiting on baby #3 to arrive any day now – until then, I’m chugging my pregnancy electrolytes and staying hydrated.
I figured it was time to update this lovely beetroot and butternut squash salad.
I could probably subside on just those produce ingredients (pumpkin apple baked oatmeal is my soul sister) alone for the next few months and be totally satisfied.
But, beets, pomegranates and squash are some hearty favorites, too.
Check out this winter squash list for more ideas.
All the fall produce.
But, eating beet in this beet barley salad is different than blending it up and it’s so good.
A butternut and beetroot salad for Thanksgiving is just perfect. It’s colorful, tasty, nutritious, filling – everything you want and need!
Ingredients For This Butternut and Beetroot Salad
This beetroot and butternut squash salad with barley and feta cheese checks all the boxes for your fall or Thanksgiving salad needs.
Here’s what you need to make it:
- butternut squash
- barley – you could also use farro, couscous, sorghum, or even rice as the grain
- goat cheese
For the maple apple cider vinaigrette, grab:
A maple and apple vinaigrette is the perfect flavor combination for fall and goes so well over a beet barley salad with spicy arugula and caramelized butternut squash.
The maple apple cider vinaigrette dressing is the perfect delicate balance of sweetness and tartness, and light enough to not take away from this barley and butternut squash recipe.
To make, just mix your dressing ingredients in a small mason jar or covered container and shake well.
The best news is that the dressing gets better with time. I prefer to add it right before eating because I don’t want it oversaturated.
How To Make Roasted Butternut Squash and Beetroot Salad
When thinking about pulling together this salad, it all comes down to roasting your beetroot and butternut squash.
Preheat the oven to 400, wash and cube your beets and squash, and season with thyme, salt, and pepper. Roast for 35-40 minutes.
Tip: Just make sure you cut the butternut squash and beetroot into a similar size and shape so everything cooks evenly.
You can start cooking your barley while the butternut squash and beets are roasting. Then, mix the ingredients for the maple apple cider vinaigrette recipe. I like to mix everything in a mason jar (covered) and shake it up!
Lastly, start building your salad.
Mix the arugula and barley for the base.
When the beets and butternut squash are done baking, add them, along with the goat cheese and dressing.
If you have leftover butternut squash, you could also enjoy this as a cold butternut squash salad. I find it just as refreshing, and it blends well with the cold cheese and dressing, too.
How to Roast Beetroot Without the Mess
I know fresh beets can be messy and intimidating!
My secret for how to roast beets without a mess is to wrap the beets in aluminum foil after marinating them, and baking them in the foil wrapping.
I also peel the skin after baking when it’s tender and soft. Wearing gloves can help too!
Yes, you can use any cheese you’d like. Feta and goat cheese are my two favorites. Butternut beetroot and feta salad is just as satisfying.
Absolutely! Canned beets will also work perfectly if you don’t have fresh beetroots.
If you don’t have butternut squash, you could use diced acorn squash, or even sweet potatoes, which have a similar texture and taste to butternut squash. Avoid yellow squash for this recipe because it won’t impart the same caramelized sweetness when the squash is baked.
What To Pair With Roasted Butternut and Beetroot Salad
- This salad is great as a course all on its own, but pairs really well with pasta dishes and other sides. If you’re looking to stay plant-based, try this veggie pasta bake or stuffed spaghetti squash.
- Or, serve some simple chicken on the side or on top, pair with a ground turkey sweet potato burger or ginger sesame burgers.
- Some of my fall favorite sides are these crispy parsnip fries and sheetpan maple balsamic roasted vegetables. I also love to add some white beans on top, or you could add chicken, tofu, tempeh, or ground turkey.
- For dessert, follow up with a dairy-free chocolate pudding or this sweet potato casserole in the instant pot!
More Fall Recipe Favorites
- This sweet potato scramble is a great plant based breakfast!
- If you’ve never added beets to your sandwich before, they pair well with goat cheese, like in this creamy eggplant sandwich
- Pumpkin Cookie Dough to quench your sweet tooth!
- Roasted Carrots and Brussel Sprouts are easy enough to toss on a sheet pan and bake!
- Alaska Cod Sliders with Cranberry Sauce – perfect for a holiday appetizer!
- 1 ½ lbs butternut squash, cubed (about 4 cups)
- 3 medium beets, peeled and diced
- 4 cups barley, cooked
- 2 cups arugula
- ½ cup crumbled goat cheese
- ¼ tsp thyme
- Salt and pepper, to taste
Apple Maple Vinaigrette
- Preheat oven to 400 degrees
- Wash and cut squash and beets and season with thyme, salt and pepper. Line baking sheet with parchment paper and bake for 35-40 minutes
- While the butternut squash and beets are baking, cook your barley according to package directions.
- While the barley is cooking, mix the ingredients for your dressing in a covered mason jar and shake to combine.
- Mix the arugula and barley for your salad base, and top with baked butternut squash and beets. Add goat cheese crumbles, dressing and mix well. Enjoy!
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Amount Per Serving: Calories: 325Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 9mgSodium: 224mgCarbohydrates: 51gFiber: 8gSugar: 11gProtein: 8g