Struggle with getting dinner on the table? Grab our 5 easy family meal recipes!

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. 

As an Amazon Associate, I may earn from qualifying purchases. You can read more here about our Disclaimer and Privacy Page.

We’re waiting on baby #3 to arrive any day now and 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 gluten free apple crisp and pumpkin zucchini muffins) all day long. 

I could probably subside 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.

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

Check out this winter squash list for more ideas.

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 or even beetroot chocolate muffins 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 and Modifications

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 – 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 when the squash is baked. 
• arugula or greens of choice.
• barley – 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 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 also peel the skin after baking when it’s tender and soft. Wearing gloves can help too!

What To Pair With Roasted Butternut and Beetroot Salad

• This salad is great as a course 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 cheesy chicken on the side or on top with some homemade herb croutons. Or, pair with a ground turkey sweet potato burger or air fryer turkey burgers.
• Some of my fall favorite sides are these crispy parsnip fries and maple balsamic roasted vegetables.  I also love to add some white beans on top, or you could add chicken, tofu, tempeh, or ground turkey.
• 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  

1x2x3x

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

Did you make this recipe?Let us know how it was!

this Post!