Beet and Butternut Squash Salad - Bravabod
Recipes

Beet and Butternut Squash Salad

Valentina

Roasted Beet and Butternut Squash Salad tossed with a tart balsamic vinaigrette, caramelized onions, and crunchy seeds. Inspired by the Roasted Vegetable Salad at Erewhon Market of Los Angeles.

How To MakeDiet Type: Plant-based

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    For the Salad
  • 3 large beets, peeled & diced into 1" inch pieces
  • 3 cups butternut squash, peeled & diced into 1" pieces
  • 3 tablespoons high-heat cooking oil, divided
  • 1 onion, thinly sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/4 teaspoon salt For the Balsamic Vinaigrette
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon apple cider vinegar
  • salt and black pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 410°F.
  2. Step 2: Toss the beets and squash pieces with 2 tablespoons of the cooking oil and season with salt. Spread evenly on a large baking sheet (you might need 2 for this). Roast for 25 to 30 minutes, flipping over halfway through the cooking time. Once they're fork-tender, set them aside to cool.
  3. Step 3: Meanwhile, caramelize the onions. Heat the remaining 1 tablespoon(s) of olive oil in a wide frying pan over medium heat. Once hot, add the sliced onion to the pan, along with a generous pinch of salt. Let the onions cook slowly at medium heat. Don’t rush them. Periodically stir the onions until they become soft and brown, about 20 minutes. Add a few splashes of water during the cooking time to avoid burning. When the onions are deeply caramelized, remove them from the heat and set aside.
  4. Step 4: Whisk together the vinaigrette ingredients. Set aside.
  5. Serve: Combine all of the salad ingredients in a bowl. Drizzle some of the dressing over top and stir to coat. Enjoy at room temperature or chilled.
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Beet and Butternut Squash Salad

PT35M 3 large beets, peeled & diced into 1" inch pieces 3 cups butternut squash, peeled & diced into 1" pieces 3 tablespoons high-heat cooking oil, divided 1 onion, thinly sliced 1/2 cup fresh cilantro, chopped 1/4 cup pumpkin seeds 1/4 cup sunflower seeds 1/4 teaspoon salt 3 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon apple cider vinegar salt and black pepper, to taste Gluten Free Paleo Vegan 5 Servings Ingredients:

5 Servings

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