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Butternut Squash and Beetroot Salad with Apple Maple Vinaigrette

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. 

roasted beets and butternut squash salad with arugula and cheese in white bowl

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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’m pretty much a sucker for the fall. The crisp air makes me want to bake sweet things (like my gluten free apple crisp and pumpkin zucchini muffins) all day long. 

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.

You can do so much with winter squash. Acorn squash for babies or butternut squash air fryer fries are generally one of my favorite first foods.

Check out this winter squash list for more ideas.

Butternut beetroot salad in white bowl

But, I also do love squash (complex carbs, runners’ dreams), roasted brussels sprouts and carrots, 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. 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:

  • beets
  • butternut squash
  • arugula
  • barley – you could also use farro, couscous, sorghum, or even rice as the grain
  • goat cheese
roasted butternut and beetroot salad with wooden serving spoons in white bowl

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.

pouring maple apple cider vinaigrette dressing on roasted beets butternut squash salad in white bowl

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. 

Precut butternut squash on baking sheet for butternut squash beetroot salad

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!

Butternut beetroot salad with goat cheese, barley, arugula in white bowl


Can you substitute feta cheese for goat cheese?

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.

Can I substitute canned beets for fresh beets?

Absolutely! Canned beets will also work perfectly if you don’t have fresh beetroots.

Can I substitute another type of 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 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

roasted beets and butternut squash salad with arugula and cheese in white bowl

More Fall Recipe Favorites

Beet Butternut Squash Salad with Apple Maple Vinaigrette
Yield: 6

Beet Butternut Squash Salad with Apple Maple Vinaigrette

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

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. 



  • 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


  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!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 325Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 9mgSodium: 224mgCarbohydrates: 51gFiber: 8gSugar: 11gProtein: 8g

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  1. “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”
    Thank you for the great recipe and a-lot-of-emotion post. The Thanksgiving went by so fast. I still miss the feelings and the foods…

  2. Thanks for your sharing with us. Your side dish looks stunning. I love cooking and also love salad, healthy food. It’s good, light and not very heavy. Love it and I will try it at home right now. Thanks again, 🙂

  3. wow the color of this dish is so nice, and so yumm!
    Last time i have tried your Mango Lime Quinoa Salad, it’s taste so good
    Thank you for sharing all these incredible receipt
    Happy thanksgiving

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