Butternut Squash + Beet Harvest Salad

Holy smokes you guys. Today I had a butternut squash laying around. It’s been out on the counter for what seems like WEEKS. Well today was the day I decided it was time. It was time to give the butternut squash a moment to shine.

So I did a little how-to demonstrating how to cut the dang thing on my Instagram stories and roasted that baby up with some cinnamon and created THE yummiest salad ever. Like… I couldn’t stop thinking about it. And believe me, it takes a truly special and extraordinary salad to leave me wanting more.

Usually my MO with salads is politely eat it so I can move on to the good stuff. But guys. This salad isn’t like those boring other salads that people insist on serving. This is a fun salad. And flavorful. And packed with autumn-inspired harvest ingredients.

And the dressing! Have I mentioned it? It’s a sweet pecan balsamic dressing that is actually the most amazing dressing, I kinda want to fill a bathtub and swim in it. Too far?

You get my vibe. I am INTO this dressing hard. Plus the toasted pumpkin seeds add such a toasty crunch that I can’t even put into words how much I am digging this whole combo.

I asked you guys what you wanted to see and autumn inspired salads was one of them sooo… here you go! A most delicious, most fall, perfect for your thanksgiving table BEAUT of a salad. Ladies and gentlemen I present to youuuu…. Butternut Squash + Beet Harvest Salad. You will love it.

First things first you need to roast your butternut squash. You can buy pre-cubed butternut squash in most food stores, but if you want to cube it yourself, this is how you do it:

Cut the end off the butternut squash that has the stem on it. Hold the bell end with your other hand. Use a vegetable peeler to peel the skin off the squash. The skin is pretty thick, so it may take a few peels to get down the the orange flesh.

Once the neck is peeled, work your way around the bell, removing the skin with the vegetable peeler. Once the skin is removed, hold the bell with one hand steady on the cutting board and slice the neck of the butternut squash into 1/2 inch slices. Continue until all the neck is cut into slices.

Place the rounds in a pile, about three or so, and make three or four slices. Turn the stack to then make the same slices to cut the squash into cubes. Once all the neck slices are cubed, remove and discard the seeds from the bell. Slice the bell into rings and cut them into pieces about the same size as the cubes.

Place all the butternut squash pieces in a large bowl with the coconut oil, cinnamon, and sea salt. Toss until the squash is well coated.

Spread the squash out on a baking sheet lined with parchment paper and roast for 40 minutes, until tender and golden brown.

While the butternut squash is roasting, place the arugula on a large platter or in a large bowl along with the cooked beets. If you’re cooking your own beets, check out my YouTube how-to video! Cut the beets in cubes and place them on top of the arugula. Place the pumpkin seeds in a small to medium pan over medium heat, stirring frequently. The pumpkin seeds will pop and turn golden brown when they’re toasted, about five minutes. Transfer to a small bowl and set aside.

Place the pecans, olive oil, water, balsamic vinegar, agave, and garlic in the food processor. Process until smooth.

When the squash is done roasting, you can either serve it immediately to add some warmth to your salad, or allow it to come to room temperature on the baking sheet before adding it to the salad.

Add the squash to the salad, sprinkle with goat cheese and pumpkin seeds. Drizzle with the dressing and toss.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Butternut Squash + Beet Harvest Salad

The perfect autumn salad for your Thanksgiving table is here!! You’ll love this Butternut Squash + Beet Harvest Salad with sweet pecan balsamic dressing!

Recipe by:Lindsay Grimes

★★★★★ 5 from 4 reviews

Print recipe Rate recipe Pin Save recipe

1x2x3x

Ingredients

Salad:

• 1 butternut squash, peeled and cut in cubes
• 2 tablespoons refined coconut oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 5 oz. arugula
• 2 beets, cooked and cut in cubes
• 1/4 cup pumpkin seeds
• 1 oz. crumbled goat cheese

Dressing:

• 1/2 cup raw pecans
• 1/2 cup extra virgin oliv oil
• 1/4 cup water
• 2 tablespoon balsamic vinegar
• 1 tablespoon agave nectar (honey or maple syrup works)
• 1 garlic clove

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400F.
2. You can buy pre-cubed butternut squash in most food stores, but if you want to cube it yourself, this is how you do it:
   1. Cut the end off the butternut squash that has the stem on it.
   2. Hold the bell end with your other hand. Use a vegetable peeler to peel the skin off the squash. The skin is pretty thick, so it may take a few peels to get down the the orange flesh.
   3. Once the neck is peeled, work your way around the bell, removing the skin with the vegetable peeler.
   4. Once the skin is removed, hold the bell with one hand steady on the cutting board and slice the neck of the butternut squash into 1/2 inch slices. Continue until all the neck is cut into slices.
   5. Place the rounds in a pile, about three or so, and make three or four slices.
   6. Turn the stack to then make the same slices to cut the squash into cubes.
   7. Once all the neck slices are cubed, remove and discard the seeds from the bell. Slice the bell into rings and cut them into pieces about the same size as the cubes.
3. Place all the butternut squash pieces in a large bowl with the coconut oil, cinnamon, and sea salt.
4. Toss until the squash is well coated.
5. Spread the squash out on a baking sheet lined with parchment paper and roast for 40 minutes, until tender and golden brown.
6. While the butternut squash is roasting, place the arugula on a large platter or in a large bowl along with the cooked beets. If you’re cooking your own beets, check out my YouTube how-to video!
7. Cut the beets in 1/4 – 1/2 inch cubes and place them on top of the arugula.
8. Place the pumpkin seeds in a small to medium pan over medium heat, stirring frequently.
9. The pumpkin seeds will pop and turn golden brown when they’re toasted, about five minutes. Transfer to a small bowl and set aside.
10. Place the pecans, olive oil, water, balsamic vinegar, agave, and garlic in the food processor.
11. Process until smooth.
12. When the squash is done roasting, you can either serve it immediately to add some warmth to your salad, or allow it to come to room temperature on the baking sheet before adding it to the salad.
13. Add the squash to the salad, sprinkle with goat cheese and pumpkin seeds.
14. Drizzle with the dressing and toss.

© The Toasted Pine Nut

Enjoy!! xo