This Roasted Beets and Butternut Squash 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 butternut squash beet salad a fall favorite.
So, where is the summer going you guys? Seems like, I turned my head and it was time to run my first marathon.
I turn my head again and it’s ALMOST THANKSGIVING. That means I need to start thinking about Christmas presents soon.
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, I also do love squash (complex carbs, runners’ dreams), brussels sprouts, beets (I’m pretty much obsessed with them), juicy pears and kale. All the fall produce.
Speaking of beets, when I want something cool and refreshing, I either go for my beet banana smoothie or sweet potato beet smoothie. 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.
What You Need For Roasted Butternut Squash Salad
A butternut squash arugula salad with beets, barley and cheese checks all the boxes for your fall or Thanksgiving salad needs.
Thanksgiving is my favorite holiday. Not just for the food, but moreso the whole thankful part. Thanksgiving is a holiday I NEVER miss with my family. We have always made sure to be together for this one.
Growing up, we would all gather at my grandparents’ house with all nine cousins, and we would hold hands in a circle. Everyone would go around and say what they’re thankful for. We still do it to this day, and it seems that each year, I get a little more grateful for life’s bigger picture.
Here’s what you need to make it:
- butternut squash
- barley (or farro or another grain)
- goat cheese
For the maple apple cider vinaigrette:
- maple syrup
- apple cider vinegar
- Dijon mustard
- olive oil
One of my favorite recipes ever is a butternut squash quinoa salad. That actually inspired this recipe for this roasted butternut squash and beetroot salad.
But, instead of quinoa, I chose to use barley because I wanted a thicker grain. You could also use farro, couscous, sorghum or even rice.
How Long to Roast Beets and Butternut Squash
You’ll want to roast for 35-40 minutes at 350. You can totally roast the beets and butternut squash together to save time!
Just make sure you cut them a similar size and shape so everything cooks evenly.
How to Make Roasted Beets and Butternut Squash Salad
To make this butternut squash and farro salad, you first want to roast your butternut squash and beets.
Preheat the oven to 400, wash and cube your beets and squash and season with thyme, salt and pepper. Roast for 35-40 minutes.
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.
Can You Make This Butternut Squash Salad with Feta Cheese?
This roasted beet and arugula salad recipe with creamy goat cheese and squash is my favorite. But, you can definitely switch things up if you prefer a different cheese.
Feta cheese is a great replacement.
Can I Substitute Canned Beets for Fresh Beets in This Salad?
Absolutely! Canned beets will also work perfectly in this beet and butternut squash salad.
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!
Like barley, farro pairs really well with beets, so a farro beet salad is also a delicious option.
Can I Use Another Type of Squash?
If you don’t have butternut squash, you could use diced acorn squash, or even sweet potatoes, which has a similar texture and taste to butternut squash. I’d stay away from yellow squash for this recipe because it won’t impart the same caramelized sweetness when the squash is baked.
If you don’t like squash, I recommend making this a beet potato salad. Potatoes (both white and sweet) are a great substitution because they are also starchy.
The starchy ingredient makes this barley salad more complete and satiating.
How To Make the Maple Vinaigrette Dressing
Don’t we all love a good apple cider vinaigrette recipe? Because truthfully, 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.
Let’s just say the salad would not be the same without it. 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 to the roasted beet and butternut squash salad only right before eating because I don’t want it oversaturated. The dressing makes for a great plant based salad dressing to keep on hand for other recipes, too!
What Should You Pair This Butternut Squash and Farro Salad With?
- This salad is great as a course all on its own, but pairs really well 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 the butternut squash and farro salad up with a dairy-free chocolate pudding.
Want More Fall Inspired Recipes?
- This sweet potato, quinoa and beet breakfast scramble is a great plant based breakfast!
- Vegetarian Spagheti Squash Boats are a great, cheesy way to enjoy spaghetti squash!
- If you’ve never added beets to your sandwich before, they pair well with goat cheese, like in this creamy eggplant sandwich
- Maple Roasted Fall Veggies 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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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 325Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 9mgSodium: 224mgCarbohydrates: 51gFiber: 8gSugar: 11gProtein: 8g
Do you have any family Thanksgiving traditions? Has anything changed as you’ve gotten older?