Roasted Butternut Squash Salad

If you pick one salad to make on repeat this fall, let it be our Roasted Butternut Squash Salad. This fall-forward salad is packed with roasted butternut squash and beets, speckled with creamy goat cheese, crunchy pepita seeds and hand-torn pieces of salty prosciutto. We toss everything in a sweet and savory pumpkin vinaigrette and dig in.

Course Salad

Cuisine American

Keyword butternut squash salad, beet salad, kale salad, fall salad

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 478kcal

Author Nicole

Cost $25

Equipment

sheet pan
Bowl

Ingredients

2 cups 1/2 inch cubed butternut squash (1 small squash)
1 tbsp olive oil
1/2 tsp kosher salt
2 cups 1/2-inch cubed beets (peeled), 3 medium beets
1 tbsp olive oil
1/2 tsp kosher salt
black pepper
1/4 cup pumpkin
1/4 cup balsamic vinegar
1/2 tsp salt
2 tbsp maple syrup
2 tsp dijon
1/4 cup + 1/8 cup olive oil
1 bunch tuscan kale (about 4 cups chopped)
2 cups arugula, roughly chopped
2 oz prosciutto
1/3 cup pepita seeds
4 oz goat cheese

Instructions

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
Add squash and 1 tablespoon olive oil to a medium bowl. Toss to combine. Sprinkle with a little bit of black pepper and 1/2 teaspoon salt. Toss to combine. Spread on half of prepared baking sheet.
Add beets and another tablespoon of olive oil to the same bowl you tossed the squash in. Toss to coat the beets in the olive oil. Sprinkle with 1/2 teaspoon salt and a little bit of freshly cracked black pepper. Toss to coat. Spread on the other half of the prepared baking sheet. Make sure the squash and beets are evenly spread out so they roast and don't steam.
Place beets and squash in the oven. Set the timer for 15 minutes. After 15 minutes, toss with a spoon but make sure to keep each component on their own side of the pan. Place back in the oven and roast aanother 15 minutes. Let cool.
While the veggies roast, make the dressing. Rinse the bowl you tossed the veggies in. Add the pumpkin, balsamic vinegar, maple syrup, salt, and dijon mustard to the same bowl you tossed the squash and beets in. Whisk to combinen. Slowly whisk in remaining 1/4 cup + 1/8 cup olive oil. Season to taste with salt and pepper.
Massage the kale. Chop the kale finely. Add the kale and arugula to a large salad bowl. Toss to combine. Add a little bit of dressing. Toss. Add in moost of the pepita seeds, goat cheese, squash, beets and prosciutto. Toss to combine. Add more dressing as desired. Toss. Top the salad with leftover pepita seeds, goat cheese, squash, beets and torn prosciutto. Drizzle more dressing if desired. Serve immediately.

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