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Butternut Squash, Beets, and Goat Cheese Salad with Orange-Cinnamon Dressing

Butternut Squash and Beet Salad

I mixed my favorite winter vegetable into a light, summery salad to create the perfect balance!

Course Main Course, Salad
Cuisine Healthy
Prep Time 30 minutes
Cook Time 2 minutes
Total Time 32 minutes
Servings 4 people
Author cravecolumbus

Ingredients

For the Salad

  • 2 cups arugula, washed
  • 1 butternut squash, roasted
  • 2 beets, roasted
  • 1/4 cup goat cheese
  • 1/4 cup walnuts

For the Dressing

  • 1/3 cup orange juice
  • 2 tbsp olive oil
  • 1 tbsp pure maple syrup
  • 1/4 tsp cinnamon

Instructions

  1. Preheat oven to 400 degrees F. Toss peeled and cubed butternut squash with a desired amount of olive oil, salt, and pepper. Place chunks on baking sheet sprayed with cooking oil, and place in oven for 25-30 minutes (or until slightly browned).

  2. Cut both ends off of the beet bulbs and wrap in aluminum foil and roast with the butternut squash, placing the foil-covered bulbs on the oven rack beside the baking sheets.

  3. Meanwhile, mix together all ingredients for the dressing.

  4. When the veggies are roasted and cooled, assemble the salad by tossing together the arugula, butternut squash, beets, goat cheese crumbles, walnuts, and dressing. Enjoy!