Beet & Butternut Squash Salad with Ginger Vinaigrette

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This Beet & Butternut Squash Salad with Ginger Vinaigrette is a perfect combination of fall flavors featuring root vegetables and squash, both roasted and raw, and adorned with a next-level vinaigrette.  Earthy and sweet roasted beets are paired with thin, wide, raw squash ribbons that have been marinated and placed on top of a bed of peppery and crunchy greens and topped with crunchy pistachios and pomegranate seeds.  Perfect for this time of year, this salad will take you long into the winter months.

An overhead view of a white platter of beet and butternut squash salad next to a stack of white plates, a bowl of pistachios, and a bowl of pomegranate seeds.

If there’s one rut that people get into and complain about, it’s a salad rut!

I hear this from people ALL the time! And I get it. We already have to make decisions about what to make as the main part of our dinner, the last thing we want to think about is salad.

But I’ve got your back.

This is to get you thinking a little outside the box. Shaved raw butternut squash is different and unexpected and a perfect way to change things up.

I just know this is going to become a fall favorite!

And if you want another showstopper salad recipe – check out this Roasted Pear Salad with Arugula and Spiced Maple Vinaigrette!

Or if you’re looking for more fall main dish recipes, try this Cast Iron Ribeye with Pears, Pumpkin Orzo with Bacon and Rosemary, Ground Pork and Apple Meatballs with Apple Cider Sauce, Creamy Mushroom Pappardelle Pasta, Roasted Salmon and Butternut Squash, or this Skillet Chicken with Mushrooms and Caramelized Onions!

Why I love this recipe:


  • IT’S DIFFERENT – This is not your typical roasted butternut squash salad. Nope. In this salad, the butternut squash is raw and shaved into thin ribbons that marinate in a delicious dressing and serve as the perfect counterpoint to the earthy roasted beets and the fresh greens.
  • GOOD FOR YOU – This salad is PACKED with so many things that are good for you! Greens, beets, squash, nuts, citrus, ginger, pomegranate – the list goes on and on.
  • PERFECT FOR SPECIAL OCCASIONS – Whether it’s entertaining friends or hosting a holiday gathering, this salad is fresh and crunchy and lives up to the occasion!
  • THE VINAIGRETTE – Wowsers, this one is delicious! The pop of fresh ginger and crystallized ginger make this dressing irresistible. Enjoy it on this salad, but also enjoy it on other salads and roasted vegetables.

Recipe Ingredients

You’ll need the following ingredients to make this easy fall salad recipe:

An overhead view of the ingredients required to make beet and butternut squash salad with ginger vinaigrette.

Ingredient Notes & Substitutions

The ingredients to make this simple butternut squash salad with beets are easy to find and readily available at most grocery stores. I highly recommend grabbing the beets, squash, and greens at your local farmer’s market for the best flavor if you can.

Here are a few ingredient notes:

Beets: Beets provide a sweet and earthy taste to this salad that is a nice contrast to the spicy arugula and the punchy orange-ginger vinaigrette. Roasting causes the beets to release their natural sugars, providing that sweet flavor. Use a combination of golden and red beets if you can.

Butternut squash: The butternut squash in this salad is unusual in that it is left raw and shaved into thin ribbons, making it crunchy, a little sweet, and an entirely different butternut squash experience!

Greens: Spicy arugula and little gem lettuces are used in this recipe as the base to the salad, but you can easily substitute other leafy greens like lacinato kale (aka dinosaur kale), romaine lettuce, escarole, and spinach.

Oranges: The juice and zest of fresh oranges are the vinaigrette’s base, providing both sweetness and tanginess and pair nicely with both earthy beets and raw butternut squash. Lemon juice can be used as a substitute with apple cider vinegar. However, the flavors will need to be rebalanced, as the lemons are much more tart.

Vinegar: A small adder to help balance the sweetness of the oranges, the vinegar is key in this dressing. I used champagne vinegar, but you could substitute a white balsamic vinegar, white wine vinegar, or apple cider vinegar.

Dijon mustard: The mustard in the vinaigrette, not only acts as an emulsifier (keeping the vinaigrette mixed), but also adds dimension to the flavor of the vinaigrette. Whole grain mustard would be a good substitute.

Fresh ginger: Fresh ginger adds a nice warmth to the vinaigrette without adding heat from chilies and complements the beets, butternut squash, and orange flavors.

Crystallized ginger: Any good vinaigrette is about a balance of flavors. This vinaigrette features some powerful savory flavors, which call for something sweet for balance. You could certainly substitute honey, maple syrup, or white or brown sugar, but why not up the ginger flavor ante and use crystallized ginger?! Crystallized ginger, by the way, is just ginger cooked in simple syrup and then rolled in sugar. This is such a fun way to add a touch of sweetness, but also add another dimension of ginger flavor.

Goat cheese: A perennial favorite of mine, I love the earthy funky flavor of goat cheese and it just goes SO WELL with roasted beets. Use as much as you like, but if you don’t like goat cheese, consider substituting with feta, ricotta salata, or any kind of blue cheese.

Red onion: Red onion, a little sweeter than yellow or white onions, adds a bit of crunch and another layer of flavor to the salad. Shallots would be a great substitute. If red onions are too strong for you, soak them in ice water for 10 minutes before adding them.

Pistachios: Pistachios have such a rich, buttery taste and add another level of crunch to this recipe. Use them toasted or not, or substitute with crunchy walnuts or hazelnuts for the best flavor pairings.

Pomegranate: Optional, but adding the last pop of flavor and texture, pomegranate seeds (arils) add such a bright tanginess to the finished salad. Crunchy pepitas, pumpkin seeds, or sunflower seeds, although different, would make good substitutes.


A close up view of a white platter with been and butternut squash salad.

Let’s Make This Beet & Butternut Squash Salad with Ginger Vinaigrette Together: STEP BY STEP

Be sure to check out the full recipe and ingredient list in the recipe card below

Steps 1, 2 & 3:

First, preheat the oven to 425 degrees, trim the tops and bottoms of the beets, and place them on a roasting pan. Cover the beets with aluminum foil and roast for 45-60 minutes or until tender when pierced with a knife.

Second, start the vinaigrette by zesting the oranges and grating the garlic and ginger into a bowl.

A cutting board with a sheet pan of red and golden beets ready to be roasted.
Sheet pan of beets, covered tightly with aluminum foil on top of a cutting board.
A stainless steel bowl on top of a cutting board with orange zest, grated garlic and grated ginger.

Steps 4, 5 & 6:

Third, add the orange juice, mustard, vinegar, salt, and pepper and whisk until the salt is dissolved (or shake in a small mason jar). Then, add the olive oil and stir in the crystallized ginger.

Stainless steel bowl with vinaigrette ingredients.
Olive oil being streamed into a bowl of vinaigrette ingredients with a whisk.
Crystallized ginger chopped on a cutting board next to a bowl of vinaigrette.

Steps 7, 8 & 9:

Next, tackle the butternut squash by trimming the top and bottom and peeling the entire squash. Cut it in half lengthwise and remove the seeds. Peel each half of the squash into wide, thin ribbons and place them in a bowl.

Finally, pour half of the vinaigrette over the squash ribbons and set them aside to marinate.

Butternut squash peeled and seeded on a cutting board.
Butternut squash flesh being peeled into wide long ribbons.
Squash ribbons in a large bowl marinating with half of the vinaigrette.

Steps 10, 11 & 12:

While the squash is marinating, slice the onions, chop the pistachios and parsley, and remove the seeds from the pomegranate. Then add the onion and parsley to the marinating squash and gently stir everything until combined.

When the beets are done and cool enough to handle, carefully peel them.

Piles of sliced onion, chopped pistachios and parsley, and a broken open pomegranate on a cutting board.
Onion and parsley mixed in with squash ribbons in a large bowl.
Roasted and cooled beets peeled on a sheet pan.

Steps 13, 14 & 15:

Cut the beets into wedges and continue to cool.

In the meantime, dress the salad leaves and then spread them out on a platter and top with marinated butternut squash. Place the beets all over the salad and dot with goat cheese. Finally, sprinkle pistachios and pomegranate seeds all over and drizzle with any remaining vinaigrette.

Red and gold beets cut into wedges on a cutting board.
Greens for the salad dressed and spread out onto a white platter.
The finished salad on a white platter on top of a cutting board.

Chef Natalie Marble in her home kitchen.

Natalie’s Expert Tips

  • To easily remove the skin from the butternut squash, use a heavy-duty peeler, and then use a lighter-duty peeler to peel the squash into ribbons so that you can make them nice and thin. I was gifted this peeler years ago, and I use it to peel squash. But to peel the thin, wide ribbons, I use this peeler – my $5 kitchen workhorse!
  • When choosing beets, try to choose beets that are all approximately the same size. If your beets happen to be different sizes, you will have to pay extra attention to the roasting time and may need to remove smaller ones ahead of larger ones.
  • If your beets are really large, instead of cutting large wedges, consider thinly slicing them into rounds and placing them at the base of the platter and piling greens on top, followed by butternut squash.

A white platter of beet salad next to two plates of salad with silverware and napkins.

Serving Suggestions

Storage

Store this salad in an airtight container in the refrigerator for up to 2 days. Please note that the greens, especially the arugula, will wilt, but the butternut squash and beets will hold up longer.


Frequently Asked Questions for this Roasted Beet & Butternut Squash Salad

You can prep all of the ingredients ahead of time, but I would not dress and assemble the salad until you’re ready to serve it. More specifically, you can make the vinaigrette and roast the beets up to 3 days ahead and peel the butternut squash up to a day ahead.

Yes, you can. The flavor may not be as good as roasting fresh beets yourself, but it certainly is an option.

Yes. It is a different salad, but you can certainly use roasted squash.

I hope you love this Beet & Butternut Squash Salad with Ginger Vinaigrette! If you make it, be sure to leave a rating so I know how you liked it!

Recipe Card

An overhead view of a white platter of beet and butternut squash salad next to a stack of white plates, a bowl of pistachios, and a bowl of pomegranate seeds.

Beet & Butternut Squash Salad with Ginger Vinaigrette

By Natalie Marble
This Beet & Butternut Squash Salad with Ginger Vinaigrette is a perfect combination of fall flavors featuring root vegetables and squash, both roasted and raw, and adorned with a next-level vinaigrette.  Earthy and sweet roasted beets are paired with thin, wide, raw squash ribbons that have been marinated and placed on top of a bed of peppery and crunchy greens and topped with crunchy pistachios and pomegranate seeds.  
No ratings yet
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 1 hour 55 minutes
Course Salad
Cuisine American
Servings 8 servings
Calories 292 kcal

Ingredients
  

  • 2 large beets (red and gold)
  • 2 tbsp olive oil
  • 1 medium butternut squash
  • 1/4 red onion (thinly sliced)
  • 3 oz goat cheese
  • 2 tbsp pistachios (chopped)
  • 5 oz arugula
  • 2 heads little gem lettuce
  • 1/4 cup parsley (finely chopped)

Ginger Vinaigrette

  • 2 oranges (zest & juice)
  • 1 garlic clove (grated)
  • 1/2 inch piece of ginger (grated)
  • 1 tbsp champagne vinegar
  • l tsp Dijon mustard
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup olive oil
  • 2 tbsp crystallized ginger (finely chopped)

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit.
  • Roast the beets. Trim the tops and bottoms of the beets and place them on a sheet pan or in a baking dish. Drizzle them with olive oil and season with salt and pepper. Cover tightly with aluminum foil and bake for 45-60 minutes or until they are tender when pierced with the tip of a knife.
  • Make the vinaigrette. While the beets are roasting, make the vinaigrette by combining the orange juice and zest, grated garlic, grated ginger, mustard, vinegar, salt, and pepper, and whisk until the salt is completely dissolved. Then, while continuously whisking, slowly add the olive oil until completely combined. Lastly stir in the crystallized ginger. Set aside.
  • Prep the butternut squash. Trim the ends of the squash and then, using a heavy-duty vegetable peeler, peel the entire squash to remove the skin. Next, cut it in half lengthwise and scoop out the seeds and discard. Using a vegetable peeler (preferably a lighter-duty one), peel each of the halves of squash into thin, long, wide ribbons.
  • Place the ribbons into a large bowl and add half of the vinaigrettevand gently toss to combine. Set aside to marinate.
  • Prep the rest. Thinly slice the red onion and finely chop the parsley and pistachios. Add the onions and parsley to the squash and toss to combine.
  • Finish the beets. When the beets are tender, remove them from the oven and let them cool until you can handle them and then gently peel them. Cut the peeled beets into wedges. *If your beets are very large, you can thinly slice them into large, thin rounds that can be used as the base of the salad if you like.
  • Assemble the salad. Place the arugula and lettuce into a large bowl and dress with some of the vinaigrette. On a large platter, spread out a bed of dressed greens and then top with marinated squash ribbons. Tuck in beet wedges all over and dot with goat cheese. Lastly, sprinkle with pomegranate seeds and pistachios and drizzle any remaining vinaigrette all over the salad. ENJOY!

Notes

  • To easily remove the skin from the butternut squash, use a heavy-duty peeler, and then use a lighter-duty peeler to peel the squash into ribbons so that you can make them nice and thin. I was gifted this peeler years ago, and I use it to peel squash. But to peel the thin, wide ribbons, I use this peeler – my $5 kitchen workhorse!
  • When choosing beets, try to choose beets that are all approximately the same size. If your beets happen to be different sizes, you will have to pay extra attention to the roasting time and may need to remove smaller ones ahead of larger ones.
  • If your beets are really large, instead of cutting large wedges, consider thinly slicing them into rounds and placing them at the base of the platter and piling greens on top, followed by butternut squash.

Nutrition

Calories: 292kcalCarbohydrates: 25gProtein: 5gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 5mgSodium: 394mgPotassium: 719mgFiber: 5gSugar: 12gVitamin A: 10777IUVitamin C: 46mgCalcium: 119mgIron: 2mg
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Chef Natalie Marble in her home kitchen.

I’m Natalie and I love to create seasonal and interesting elevated food for busy everyday real life! Dinner doesn’t have to be boring and I’m here to help. This is where busy meets delicious!

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