🥗 Roasted Beet & Butternut Squash Salad with Feta and Walnuts
💚 Why You’ll Love It
This salad is the perfect mix of sweet, savory, and creamy. Roasted beets and butternut squash bring natural sweetness, feta adds saltiness, and walnuts give crunch — all finished with a light vinaigrette.
It’s vegetarian, gluten-free, and great warm or chilled.
🧂 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Beets | 2 medium | Peeled and cubed |
| Butternut squash | 2 cups (peeled & cubed) | Or substitute with sweet potato |
| Olive oil | 2 tbsp | For roasting |
| Salt & black pepper | To taste | For seasoning |
| Feta cheese | ½ cup, crumbled | Goat cheese also works |
| Walnuts | ¼ cup | Toasted for extra crunch |
| Fresh parsley | 2 tbsp, chopped | Optional but adds freshness |
| Balsamic vinegar or lemon juice | 1–2 tsp | Light dressing option |
🔪 Instructions
1. Prepare the Vegetables
-
Preheat your oven to 400°F (200°C).
-
Peel and cut beets and butternut squash into small cubes (about 1-inch pieces).
-
Place them separately on a baking sheet lined with parchment paper (beets can stain).
2. Season and Roast
-
Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
-
Roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized.
3. Assemble the Salad
-
Let the roasted veggies cool slightly.
-
Arrange them on a serving platter.
-
Sprinkle crumbled feta, toasted walnuts, and chopped parsley over the top.
-
Drizzle with balsamic vinegar or a squeeze of lemon juice.
4. Serve
-
Enjoy warm or at room temperature.
-
Pairs well with grilled chicken or salmon for a complete meal.
🍴 Optional Dressing (if you prefer more flavor)
Whisk together:
-
2 tbsp olive oil
-
1 tbsp balsamic vinegar or lemon juice
-
1 tsp honey or maple syrup
-
Salt and pepper to taste
Drizzle over the salad before serving.
🥗 Nutritional Benefits
-
Beets: Rich in antioxidants and iron
-
Butternut squash: High in vitamin A and fiber
-
Feta: Adds calcium and protein
-
Walnuts: Healthy fats for brain and heart
-
Parsley: Fresh and detoxifying
💬 Q&A Section
Q1: Can I make this salad ahead of time?
✅ Yes! Roast the veggies and store them in the fridge for up to 3 days. Add feta, walnuts, and dressing right before serving.
Q2: Can I use other cheese instead of feta?
✅ Goat cheese or even ricotta salata work beautifully for a creamy texture.
Q3: Can I make it vegan?
🌿 Absolutely. Just skip the feta or replace it with vegan cheese or roasted chickpeas for protein.
Q4: My beets stain everything — how do I avoid that?
💡 Roast them on foil or parchment paper separately, and use gloves when peeling.
Q5: Can I serve this cold?
✅ Yes! It’s great as a cold salad for meal prep, picnics, or lunch boxes.
Q6: What can I serve it with?
🍽️ Try it with grilled chicken, fish, or quinoa for a balanced meal.