Butternut and Beetroot Salad Recipe: Best Fall Salad

Everyone is getting on the healthily eating trains, and no other meal embodies that more than salads. Salads are healthy and comfy meals and this butternut and beetroot salad recipe gives you an easy and tasteful dish. During this fall period, this recipe is one that you can try out as a vegetarian dish with friends and family.

Butternut and Beetroot Salad Recipe 

This recipe incorporates the sweet and nutty taste of butternut and the earthy flavor of beetroot to create a very delicious dish. Also, if you prioritize healthy eating, this dish can make a decent lunch or even dinner if you just want something light. Well, let’s get right into it.

How to Prepare the Butternut and Beetroot Salad Recipe

This recipe is easy and simple to prepare, it doesn’t take much time, and in the end, you get a delicious meal.

Ingredients for Butternut and Beetroot Salad Recipe

Here are the ingredients that you need to prepare the butternut and beetroot salad recipe.

For Salad:

• 3 cups of butternut squash, peeled and diced
• 2 cups of beetroot, diced
• 1 mozzarella ball, shred into small pieces
• ½ cup of arugula (aka rocket)
• ½ cup of coriander, or fresh parsley 
• 2 tablespoons of pumpkin seeds
• 1 teaspoon of dried thyme

For Dressing:

• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of maple syrup
• 1 teaspoon of apple cider vinegar, or white distilled vinegar
• 1 garlic clove, minced
• pinch of salt
• pinch of freshly ground black pepper, optional

Instructions for Preparing the Butternut and Beetroot Salad

Here are the step-by-step instructions on how to prepare the butternut and beetroot salad recipe.

Step 1: Get a baking tray, and line up with parchment paper. Now, add the diced butternut squash and beetroot onto the tray, drizzle with olive oil, and sprinkle the thyme over it. Toss to make sure the veggies are well coated.

Step 2: Preheat your oven to 180°C or 360°F, and bake the veggies for 40 minutes, till it’s fork tender. Set it aside to cool.

Step 3: Get a bowl, and add in all the ingredients for the dressing, then mix together properly. Taste it, and see what needs adjustment, you can add more maple syrup, salt, garlic, or vinegar.

Step 4: Get the salad in a serving bowl, and drizzle the dressing all over it.

Note:

• Make sure to dice the beetroot and butternut squash into the same sizes so they can cook evenly alongside each other.

Butternut and Beetroot Salad Recipe: Best Fall Salad

This recipe incorporates the sweet and nutty taste of butternut and the earthy flavor of beetroot to create a very delicious dish. Also, if you prioritize healthy eating, this dish can make a decent lunch or even dinner if you just want something light.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 2

Course: Salad, Side Dish

Cuisine: American

Calories: 348

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• For Salad:
• 3 cups of butternut squash peeled and diced
• 2 cups of beetroot diced
• 1 mozzarella ball shred into small pieces
• ½ cup of arugula aka rocket
• ½ cup of coriander or fresh parsley
• 2 tablespoons of pumpkin seeds
• 1 teaspoon of dried thyme
• For Dressing:
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of maple syrup
• 1 teaspoon of apple cider vinegar or white distilled vinegar
• 1 garlic clove minced
• pinch of salt
• pinch of freshly ground black pepper optional

Equipment

• Oven

Method

 

1. Get a baking tray, and line up with parchment paper. Now, add the diced butternut squash and beetroot onto the tray, drizzle with olive oil, and sprinkle the thyme over it. Toss to make sure the veggies are well coated.
2. Preheat your oven to 180°C or 360°F, and bake the veggies for 40 minutes, till it’s fork tender. Set it aside to cool.
3. Get a bowl, and add in all the ingredients for the dressing, then mix together properly. Taste it, and see what needs adjustment, you can add more maple syrup, salt, garlic, or vinegar.
4. Get the salad in a serving bowl, and drizzle the dressing all over it.

Nutrition

Calories: 348kcalCarbohydrates: 42gProtein: 8gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 0.4mgSodium: 120mgPotassium: 1282mgFiber: 9gSugar: 16gVitamin A: 223921IUVitamin C: 52mgCalcium: 146mgIron: 4mg

Notes

• Make sure to dice the beetroot and butternut squash into the same sizes so they can cook evenly alongside each other.

Tried this recipe?Let us know how it was!

Conclusion

This butternut and beetroot salad recipe gives you a dish that is delicious and easy to prepare, also not forgetting, it meets all the standards for healthy eating. When you try out this recipe, make sure to drop a comment below sharing how it turned out.

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