Butternut and beet salad is the perfect fall combo that is nutritious, filling, and tossed in a delicious homemade vinaigrette dressing. 

I know sometimes during the fall and holiday season we get caught up with baking and traditional comfort food, but I love making these types of salads! The mixed roasted veggies combined with farro and seeds makes it filling a side dish that goes well with just about any main course meal! 

Plus, it’s a simple way to use up some of the extra produce you may have on hand. Today I am using butternut squash, but you could also use acorn squash for a whole new flavor combo. If you have more butternut squash than you know what to do with try these cookies or this simple soup recipe.

The farro could also be swapped for cooked quinoa or brown rice if that’s what you already have in your pantry. 

What You Need:

Salad Ingredients

• butternut squash
• extra virgin olive oil
• salt and pepper
• beets – use your favorite variety 
• Farro – It needs to be cooked ahead of time before mixing in the salad.
• pumpkin seeds – feel free to toast your own or use store bought.
• dried cranberries

Dressing Ingredients

• extra virgin olive oil
• apple cider vinegar
• maple syrup – honey can be substituted
• Dijon mustard
• Salt and pepper

How to Make Butternut and Beet Salad 

Line a baking sheet with parchment paper and preheat the oven to 425 degrees. 

Place the squash on the baking sheet, drizzle with oil, and season with salt and pepper. Toss to combine. Sit the wrapped beets on the pan as well. 

Bake for 30 minutes, turning the squash halfway. Remove the butternut and set aside. Check the beets to see if they need to cook a little longer. 

Once the beets are finished cooking, allow them to cool. Take off the foil, run them under cold water, and peel off the skin. 

Add the squash, beets, and cooked farro in a large bowl. 

In a separate bowl whisk the dressing ingredients together to use an immersion blender. 

Pour half of the dressing into the bowl with the veggies and toss well. Stir in the cranberries and pumpkin seeds. 

Serve with additional dressing on the side. 

More Easy and Healthy Salads You’ll Love: 

• Buckwheat Salad
• Superfood Spinach Quinoa Salad with Pomegranate Citrus Dressing
• Spinach Berry Salad
• Vegetarian Pasta Salad with Dijon Vinaigrette
• Southwest Quinoa Black Bean Salad

Butternut and Beet Salad

Butternut and beet salad is the perfect fall combo that is nutritious, filling, and tossed in a delicious homemade vinaigrette dressing.

5 from 1 vote

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Servings: 4

Ingredients

• 16 ounces 2 cups diced butternut squash
• 1 tablespoon extra virgin olive oil
• Pinch of salt and pepper
• 1 pound beets any type you like, scrubbed and wrapped in foil
• 2 cups cooked farro
• 1/3 cup pumpkin seeds toasted
• 1/3 cup dried unsweetened cranberries

Dressing:

• ½ cup extra virgin olive oil
• ½ cup apple cider vinegar
• 1 teaspoon maple syrup
• 1 tablespoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Preheat oven to 425 degrees F. Line sheet pan with parchment paper or foil.
• Place squash on baking sheet, add oil, salt, and pepper and toss together.
• Bake squash and foil wrapped beets in oven for 30 minutes. Toss squash halfway.
• Remove squash and set aside. Check beets; depending on size, may need 10 to 20 more minutes.
• Remove beets and allow to cool for 10 to 20 minutes. Remove foil and, under running cool water, gently peel off skin with fingers.
• Dice beets.
• In a bowl, add squash, beets, and farro.
• In a separate bowl, add dressing ingredients and whisk together well.
• Add half dressing to bowl with squash and toss together well. Add pumpkin seeds and cranberries and mix throughout.
• Serve with remaining dressing on the side.

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