This roasted butternut and beetroot salad makes such a beautiful and delicious gluten free winter salad. Roasted butternut squash and beets paired with feta cheese, sweet pomegranates, crunchy pumpkin seeds, all on an arugula base and topped with a creamy Whole30 Date and Dijon dressing. This recipe has an easy Whole30 and paleo option and is a great addition to any healthy meal!
Place cubed squash and beets on a parchment paper lined baking sheet and drizzled with oil and season with salt and pepper. Using your hands mix the vegetables with the oil to make sure the veggies are well coated.
Roast veggies for 25 minutes at 425F, mixing halfway through, until roasted around the edges. Remove veggies from oven and allow to cool slightly.
Add all dressing ingredients to a glass jar, place the lid on the jar and shake vigorously until well blended.
Place arugula in a large bowl and top with all remaining salad ingredients, including veggies, and gently mix.
Top salad with dressing just before serving and gently mix in.
Serve and enjoy!
Notes
Beets (Cooked) - This recipe uses pre-cooked or steamed beets that are found in a box in the refrigerator produce section of the grocery store. Though you can definitely roast your beets from scratch, I find buying precooked is so much easier and quicker and often times I won’t even roast them for this recipe!
Date Syrup - Date syrup can be found in the syrup and honey aisle of the grocery store! It’s also great to add to coffee, tea, and baked goods. It’s one of my favorite natural sweeteners.
You can make this salad ahead of time, but be sure to keep the dressing separate from the remaining salad ingredients until just before ready to serve.
The Date and Dijon dressing used in this recipe can be made multiple days ahead of time - it’s a great one to keep on hand!
If possible, store this salad in the fridge separate from the dressing. After adding the dressing, the salad is best served immediately.