Description
This vibrant autumn-inspired salad combines the earthy sweetness of oven-roasted butternut squash and tender red beets with creamy, salty feta cheese. Served over a fresh bed of spinach and arugula, it is elevated by a bright maple-dijon vinaigrette and a satisfying crunch of toasted almonds. Perfectly balanced and visually stunning, this nutrient-dense dish is an effortless choice for sophisticated weeknight dinners or healthy lunch prep.
Ingredients
1 large butternut squash, peeled and cut into 1-inch pieces
3 large beets, peeled and cut into 1-inch pieces
2 tablespoons avocado or olive oil
4 cups spinach and arugula blend
2 tablespoons sliced almonds, toasted
1/2 cup feta cheese, crumbled
1/4 cup dried cranberries
Pickled red onion, for garnish
2 tablespoons maple syrup
1 tablespoon dijon mustard
2 tablespoons apple cider vinegar
1/2 cup olive oil
Instructions
Preheat your oven to 400°F (200°C).
Toss the butternut squash and beetroot cubes with 2 tablespoons of oil on a large baking sheet and roast for 25-30 minutes until tender and caramelized.
In a small bowl, whisk together the maple syrup, dijon mustard, apple cider vinegar, and 1/2 cup olive oil to create the dressing.
Arrange the spinach and arugula on a serving platter or individual bowls.
Top the greens with the roasted vegetables, crumbled feta, dried cranberries, and toasted almonds.
Garnish with pickled red onions and drizzle generously with the prepared dressing before serving.
Notes
You can roast the vegetables in advance and store them in the refrigerator to save time during busy weeknights. Store the dressing separately and drizzle just before serving to keep the greens fresh. Add toasted pumpkin seeds for extra flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 14g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg