Roasted Beet & Butternut Squash Salad with Ricotta

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Roasted Beet & Butternut Squash Salad with Ricotta

  • Prep time: 15 minutes

  • Cook time: 35–45 minutes

  • Servings: 4

  • Difficulty: Easy

Ingredients

The Roast:

  • 2 large beets, peeled and cut into 1-inch wedges

  • 1 small butternut squash (about 2 lbs), peeled, seeded, and cubed

  • 2 tbsp extra-virgin olive oil

  • 1 tsp dried thyme

  • Salt and black pepper to taste

The Salad & Dressing:

  • 4 cups baby arugula or mixed baby greens

  • 1/2 cup whole milk ricotta cheese

  • 1/3 cup toasted walnuts or pumpkin seeds (pepitas)

  • 2 tbsp balsamic glaze (for drizzling)

  • Vinaigrette: 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey.

Instructions

  1. Roast the Vegetables: Preheat your oven to 200°C (400°F). On a large sheet pan, toss the beets and butternut squash with olive oil, thyme, salt, and pepper.

    • Note: If you want to keep the beets from staining the squash, roast them on separate sides of the pan or on two different pans.

  2. Bake: Roast for 35–45 minutes, tossing halfway through, until the vegetables are tender and slightly caramelized. Remove from the oven and let cool to room temperature (or serve warm).

  3. Whisk the Dressing: In a small jar or bowl, whisk together the vinaigrette ingredients until emulsified.

  4. Assemble: In a large bowl, toss the greens with half of the dressing. Spread the greens on a serving platter.

  5. Layer: Arrange the roasted beets and squash over the greens. Drop small spoonfuls of ricotta throughout the salad.

  6. Garnish: Sprinkle with toasted walnuts. Drizzle the remaining dressing and the balsamic glaze over the top. Serve immediately.

Nutritional Information (Per Serving)

Nutrient Amount
Calories 310 kcal
Total Fat 19g
Carbohydrates 28g
Fiber 6g
Protein 8g
Sugar 12g

Health Benefits

  • High in Antioxidants: Beets contain betalains, which support detoxification and heart health.

  • Vitamin A Powerhouse: Butternut squash provides over 100% of your daily requirement of Vitamin A, essential for vision and immune function.

  • Healthy Fats: Walnuts and olive oil provide omega-3s and monounsaturated fats that are great for brain health.

Pro Tips & Notes

  • Don’t Overcrowd: Use two sheet pans if necessary. If the vegetables are too crowded, they will steam instead of roast, losing that delicious caramelization.

  • The Ricotta: For an extra kick, zest a lemon into your ricotta before dolloping it onto the salad.

  • Make it Vegan: Swap the ricotta for a cashew-based “cheese” or avocado slices, and use maple syrup instead of honey in the dressing.

Questions & Answers

Q: Can I make this ahead of time?

A: Yes! You can roast the vegetables and make the dressing up to 2 days in advance. Store them separately in the fridge. Assemble just before serving to keep the greens from wilting.

Q: Do I have to peel the beets?

A: It’s recommended for texture, but if you have young, organic baby beets, you can scrub them thoroughly and leave the skin on. For large beets, the skin can be quite tough and earthy.

Q: My beets bled all over my squash. How do I prevent this?

A: Beets are naturally “messy.” To keep the colors distinct, roast them in a separate foil packet on the same tray, and don’t toss them with the other ingredients until the very last second when plating.

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