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An overview shot of a bowl of a roasted butternut and beetroot salad on a wood background near utinsels and dressing
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Butternut and Beetroot Salad

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!
Course Salad, Side Dish
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 190kcal

Ingredients

Salad

  • 3 cups butternut squash peeled and cubed
  • 2 packages cooked beets drained and cubed, see notes
  • 1 tbsp avocado or olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • 5 oz arugula
  • cup feta cheese crumbles
  • cup pomegranate seeds
  • ¼ cup pumpkin seeds

Date & Dijon Dressing

  • 3 tbsp avocado oil
  • 1 tbsp apple cider vinegar
  • 2 tbsp date syrup see notes
  • 2 tbsp dijon mustard compliant for Whole30

Instructions

  • 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 dressingAfter adding the dressing, the salad is best served immediately.

Nutrition

Calories: 190kcal | Carbohydrates: 17g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 160mg | Potassium: 446mg | Fiber: 3g | Sugar: 8g | Vitamin A: 8041IU | Vitamin C: 20mg | Calcium: 121mg | Iron: 1mg