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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 and I figured it was time to remake this lovely beetroot and butternut squash salad.

I’m pretty much a sucker for the fall. The crisp air makes me want to bake sweet treats (like gluten-free apple crisp and pumpkin zucchini muffins) all day long. I could probably subsist on just those produce ingredients alone for the next few months and be totally satisfied.

But, beets, pomegranates and squash are some hearty favorites, too, so cominbing butternut squash and beets in this salad seemed like a natural fit.

You can cook winter squash so many ways! Depending on the texture, way you’re serving it (as an appetizer/snack/main course, etc.), and how much time you have, squash can fall into every category.

Acorn squash muffins and butternut squash air fryer fries are generally our favorite snacks.

A butternut and beetroot salad for Thanksgiving is just perfect. It’s colorful, tasty, nutritious, filling – everything you want and need.

When I want a lot of pretty veggies on the table, I’ll serve this with my green beans with cranberries and winter quinoa salad.

Why You’ll Love Beetroot and Butternut Squash Salad

• Caramelized veggies– Roasting the squash and beets brings out a natural sweetness and so much flavor. While beets are also great in muffin form (our favorite beetroot chocolate muffins), I think roasting the beetroot is even more magical.
• Great use for leftovers or repurposing – If you have leftover butternut squash from Thanksgiving or the holidays, throw it on this flavorful salad. You could even add canned beats as a shortcut in that case to enjoy the full beet and butternut squash salad flavors.
• Plant-based – Omit the cheese if you want it to be fully vegan, but this butternut squash and beet salad is a wonderful plant-based option that can appeal to all.

Ingredients and Modifications

Here’s what you need to make it:

• beets – Canned beets will also work perfectly if you don’t have fresh beetroots.
• butternut squash – If you don’t have butternut squash, you could use diced acorn squash, or even sweet potatoes, which have a similar texture and taste. Avoid yellow squash because it won’t impart the same caramelized sweetness as the butternut squash.
• arugula or greens of choice. I also like spinach or mustard greens!
• barley – I prefer barley because it holds up well, but you could also use farro, couscous, sorghum, or even rice as the grain
• goat cheese – you can use any cheese you’d like. Feta and goat cheese are my two favorites. A Butternut beetroot and feta salad is just as satisfying.

For the maple apple cider vinaigrette, grab: 

• maple syrup
• apple cider vinegar
• Dijon mustard
• garlic
• olive oil

A maple and apple vinaigrette is the perfect flavor combination for fall and goes perfectly with this spicy arugula and caramelized butternut squash. 

To make, just mix your dressing ingredients in a small mason jar or covered container and shake well.

How To Make Roasted Butternut Squash and Beetroot Salad

When thinking about the time needed to put this salad together, the majority of time is from 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. 

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. 

What To Pair With Roasted Butternut and Beetroot Salad

• This salad is great as a course on its own, but it pairs really well with pasta dishes and other sides. If you’re looking to stay plant-based, try this veggie pasta bake or veggie spaghetti squash boats.
• Or, serve some cheesy chicken on the side or on top with some homemade herb croutons.
• I love it as a side to ground turkey sweetpotato burgers or air fryer turkey burgers.
• A nice hearty sandwich, like Tuna salad with greek yogurt.

Servings 6

Beet Butternut Squash Salad with Apple Maple Vinaigrette

Sarah Schlichter, MPH, RDN

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. 

4.88 from 47 ratings

Print Pin

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Ingredients  

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Salad

• 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

• 3 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 2 tsp Dijon mustard
• 1 tsp minced garlic
• 3 tbsp olive oil
• Pinch of salt and pepper

Instructions 

1. Preheat oven to 400 degrees
2. 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
3. While the butternut squash and beets are baking, cook your barley according to package directions.
4. While the barley is cooking, mix the ingredients for your dressing in a covered mason jar and shake to combine.
5. 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!

Equipment

Pearl Barley, 3 Pounds – Kosher, Vegan, Raw, Bulk

Butternut Mountain Farm, 100% Pure Maple Syrup From Vermont, Grade A, Amber Color, Rich Taste, All Natural, Easy Pour Jug, 32 Fl Oz, 1 Qt

Bragg USDA Gluten Free Organic Raw Apple Cider Vinegar, with The Mother

Nutrition

Serving: 1Calories: 325kcalCarbohydrates: 51gProtein: 8gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 7gCholesterol: 9mgSodium: 224mgFiber: 8gSugar: 11g

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