Beet Butternut Squash Salad with Apple Maple Vinaigrette
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.
Ingredients
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
- 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!
Equipment
Nutrition
Serving: 1Calories: 325kcalCarbohydrates: 51gProtein: 8gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 7gCholesterol: 9mgSodium: 224mgFiber: 8gSugar: 11g
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