Roasted Beet & Butternut Squash Salad with Ricotta
A cozy and colorful salad featuring caramelized roasted beets and butternut squash, creamy ricotta, crunchy nuts, and a bright balsamic dressing.
Servings
4 servings
Prep & Cook Time
- Prep: 20 minutes
- Cook: 40 minutes
- Total: 1 hour
Ingredients
For the Roasted Vegetables
- 3 medium beets, peeled and cubed
- 1 small butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
For the Salad
- 4 cups arugula or mixed greens
- ¾ cup ricotta cheese
- ¼ cup toasted walnuts or pecans
- 2 tbsp pumpkin seeds
- 2 tbsp dried cranberries (optional)
Balsamic Dressing
- 3 tbsp olive oil
- 1½ tbsp balsamic vinegar
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
1. Roast the Vegetables
Preheat oven to 425°F (220°C).
Place beets and butternut squash on a baking sheet.
Drizzle with olive oil and season with thyme, salt, and pepper.
Roast for 35–40 minutes, flipping halfway through, until tender and caramelized.
Allow to cool slightly.
2. Make the Dressing
Whisk together:
- Olive oil
- Balsamic vinegar
- Honey or maple syrup
- Dijon mustard
- Salt and pepper
3. Assemble the Salad
Arrange arugula or greens on a serving platter.
Top with roasted beets and squash.
Add spoonfuls of ricotta cheese.
Sprinkle with walnuts, pumpkin seeds, and cranberries.
4. Finish & Serve
Drizzle with balsamic dressing just before serving.
Serve warm or at room temperature.
Optional Add-Ins
- Crumbled goat cheese
- Cooked quinoa
- Sliced apples or pears
- Fresh sage
- Chickpeas for extra protein
Tips
- Roast beets separately if you want to avoid staining the squash.
- Use whole milk ricotta for extra creaminess.
- Toast nuts for deeper flavor.
Approximate Nutrition (per serving)
- Calories: 360
- Protein: 10g
- Carbs: 28g
- Fat: 24g
- Fiber: 6g.
