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5 from 2 votes

Roasted Butternut Squash Salad

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish, Salad
Cuisine: Mediterranean
Servings: 6 -8 servings
Author: Gaby


For the Salad

  • 3 cups cubed butternut squash
  • 4-5 small heirloom beets halved
  • 1 red onion cut into wedges
  • 2 tablespoons olive oil
  • kosher salt and freshly cracked black pepper
  • 3 cups arugula
  • 1/4 cup candied walnuts
  • 1/4 cup goat cheese
  • 1/4 cup dried cranberries

For the Honey Balsamic Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • Salt and pepper


  • Preheat the oven to 425 degrees F.
  • Place the cubed squash and beets on a large baking sheet, along with the wedged onion. Drizzle with olive oil and season with salt and pepper. Transfer to the oven and roast for 30-40 minutes until golden brown.
  • Remove and let cool slightly, carefully rub the skin off the beets. In a large salad bowl or serving platter, arrange the roasted squash, arugula, beets, walnuts, goat cheese.
  • In a small bowl whisk together the honey, balsamic and olive oil until mixed. Season with salt and pepper. Dress salad as needed and serve immediately.