Roasted Beet and Butternut Squash Salad with Maple Apple Cider Vinaigrette


Fall is typically not a season associated with salads; except in my house!  Some of my favorite salads are those made in the colder months, where the produce and flavors are a bit heartier and bold.  This one with sweet squash and beets is one of my go to salads because I can prep everything ahead of time and simply toss it together for a quick lunch or light dinner, not to mention it has blue cheese and I am pretty much obsessed with anything involving blue cheese!

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  • 4 cups of mixed greens
  • 4 cups of arugula
  • 1 medium butternut squash, peeled and cubed
  • 4-5 beets, peeled and cubed
  • 1 cup of crumbled blue cheese
  • 1/2 cup chopped pecans or walnuts
  • 1 tbsp olive oil
  • salt and pepper
  • For Dressing:
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1/8 cup maple syrup
  • 1 tbsp garlic powder
  • 1 tsp salt
  • Servings: 4
  • Difficulty: easy


  • Toss the butternut squash and beets with the olive oil, salt, and pepper
  • Place on a cookie sheet and roast at 400 degrees for 15-20 minutes, until tender
  • While the veggies are roasting, place the ingredients for the salad dressing in a mason jar and shake until combined
  • Toss the arugula and mixed greens together
  • Top with the roasted veggies, blue cheese, and pecans
  • Drizzle with salad dressing and enjoy


  • Calories: 450
  • Carbohydrates:  26 grams
  • Protein:  12 grams
  • Fat:  35 grams

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