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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.  
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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!

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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 a heavy-duty serrated peeler from Williams-Sonoma and love it to peel the 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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