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Roasted Butternut Squash and Beet Salad with goat cheese, pepitas and sunflower seeds ~ a savory sweet salad that has so many lovely flavors and textures.

Roasted Butternut Squash & Beet Salad

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 2 - 4 servings 1x

Ingredients

Scale

For the maple balsamic vinaigrette dressing:

  • 1/4 cup balsamic vinegar
  • 2 Tablespoons maple syrup
  • 2 Tablespoons extra virgin olive oil
  • 1 – 2 teaspoons stone ground mustard
  • A pinch of granulated garlic and Italian seasoning
  • Salt & freshly ground pepper, to taste

For the salad:

  • Fresh kale, ribs removed (or other dark leafy greens)
  • Rosemary sage roasted butternut squash (recipe here)
  • Maple roasted beets (recipe here)
  • A bit of crumbled goat cheese
  • Roasted sunflower seeds and roasted pepitas (pumpkin seeds)

Instructions

  1. Make the maple balsamic vinaigrette by whisking all the ingredients together. Set aside.
  2. Remove the ribs from the kale and chop it into smaller bits. Put the kale in a bowl and pour a bit of the dressing over. Toss the kale with the dressing and massage it a bit. The kale will turn a bright green color and the bitterness will fade.
  3. Put the kale in your salad bowl. Top with a generous amount of roasted butternut squash and beets, then sprinkle with goat cheese, pepitas and sunflower seeds. Drizzle with more dressing if desired and enjoy!

Notes

I included time for roasting the beets and squash in the cooking time. If you roast the veggies ahead of time or use leftover roasted beets and squash, this salad is super quick to put together!

You could actually roast the beets and squash together, but the beets need a little longer cooking time.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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Find it online: https://www.sumptuousspoonfuls.com/roasted-butternut-beet-salad/