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+ servings

Winter Beet Butternut Squash Salad

Winter Beet Butternut Squash Salad, a simple fall salad with red beets, butternut squash, cranberries, red onions, and pumpkin seeds. Fall in a bowl!
5 stars (2 ratings)


Winter Beet Butternut Squash Salad

  • 2 whole beets
  • 1 large butternut squash, peeled, seeded, and cut into ½” cubes
  • ½ teaspoon olive oil
  • 1 pinch salt
  • 8 cups mixed greens
  • ½ medium red onion, thinly sliced
  • ½ cup dried cranberries
  • cup pumpkin seeds or pepitas

Warm Apple Cider Shallot Vinaigrette

  • ½ cup olive oil
  • cup apple cider vinegar
  • 1 whole shallot, thinly sliced
  • 1 tablespoon brown sugar, or maple syrup
  • 1 pinch salt and pepper


  • Roast beets: Preheat oven to 450 F. Pierce beets with a fork (with skin on) and place in a glass baking dish covered with aluminum foil. Bake until soft and cooked throughout, about 40 minutes. Set aside to cool, then remove skin with a small paring knife and cut into ½” cubes.
  • Roast butternut squash: Toss squash cubes with olive oil and place on lightly oiled baking sheet. Roast in oven until soft and golden brown, about 35 minutes, stirring periodically to brown all sides. Set aside to cool.
  • Make dressing: Combine all ingredients in a blender or food processor, slowly adding in oil until dressing is well combined.
  • Build salad: Combine mixed greens, onion, cranberries, and pepitas with beets and butternut squash in a large salad bowl. Pour dressing over salad and toss to combine, then serve


  • Tools needed: kitchen knife set, glass baking dish, ceramic baking sheets, glass mixing bowls
  • Prep ahead: roast beets and butternut squash and mix together salad components up to two days ahead of time. Add salad dressing before serving.
  • Leftovers + storage: if you plan to have leftovers, consider keeping dressing on the side and only added when time to eat or else mixed greens will wilt in storage. Store salad and dressing in airtight food storage containers for up to two days (dressing for longer).
  • Nutrition notes: nutrition information calculated with only half of dressing in recipe (you will have leftovers). This roasted vegetable salad is vegan and is a good source of plant-based protein. It is also high in fiber and vitamin A.

Nutrition Information

Serving: 1serving, Calories: 464kcal, Carbohydrates: 44g, Protein: 6g, Fat: 33g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 22g, Trans Fat: 1g, Sodium: 53mg, Potassium: 915mg, Fiber: 6g, Sugar: 18g, Vitamin A: 20841IU, Vitamin C: 59mg, Calcium: 114mg, Iron: 3mg