Roasted Beet and Butternut Squash Salad
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 36 minutes
Total Servings: 6

Kitchen Tools

  • Preheat to 425 degrees.

Salad Ingredients

  • 2 eachpeeled and sliced

  • 3 cupspeeled and sliced

  • 2 tablespoons

  • 6 cups

  • 1/4 cup

  • 1/4 cup

  • 1 lb

Dressing Ingredients

  • 1 eachjuiced

  • 2 tablespoons

  • 2 tablespoons

  • 1 tablespoon

  • 1/3 cups


  1. Peel and slice 2 beets

  2. Peel and slice 3 cups of butternut squash

  3. Cook protein of choice

  4. Juice 1 orange


  1. 1

    Place parchment paper on baking sheet. Place beets in a single layer on the baking sheet. Drizzle with some olive oil and sprinkle with salt and pepper. Use the same method for the butternut squash.

  2. 2

    Roast the beets and squash in the preheated oven for 20-25 minutes, turning the bests and squash over halfway through.

  3. 3

    Watch the beets since they may not take as long as the squash to cook.

  4. 4

    Remove and set aside to cool for a few minutes.

  5. 5

    Pour the orange juice, apple cider vinegar, honey/maple, Dijon, salt and pepper and olive oil into a mason jar and shake well to emulsify.

  6. 6

    Place the arugula into a large bowl or platter, top with the roasted beets and squash, chopped walnuts, crumbled cheese, pomegranate seeds, optional protein, and lightly toss. Pour the dressing over the salad and toss again until fully mixed. Serve and enjoy!

Nutrition Facts per Serving

350 calories 12g carbs 5g fiber 16g fat 36g protein


Get to Know Me

Confident Fit Foodie

Kiki Magnuson

I love sharing my passion for health and wellness. I am a Certified Health and Nutrition Coach Professional with a MS and BS in Kinesiology. I want to help you make a lifelong transformation with a new approach to living a healthier lifestyle.


Are you ready to make a change? Schedule a discovery meeting with me.

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