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Roasted Beet & Butternut Squash Salad

  • Author: Chocolate Covered Cheetah


  • 6 large beets
  • 2 cups butternut squash, chopped
  • 3 tbs olive oil
  • 2 tsp sea salt
  • 2 tsp black pepper
  • 1/2 cup dried cranberries
  • 1/2 red onion, chopped
  • 4oz goat cheese
  • 3/4 cup red wine vinegar
  • 1 tbs brown sugar


  1. Preheat oven to 400 degrees
  2. Wash beets under cold water, scrubbing with your hands
  3. Dry and wrap each individually in a piece of aluminum foil
  4. Place on baking sheet, put in oven to bake1 hour
  5. Meanwhile, toss butternut squash with 1tbs olive oil, 1tsp sea salt and 1tsp black pepper
  6. Spread onto baking sheet, put in oven to bake 40 minutes
  7. While vegetables are baking, prepare vinaigrette
  8. In a small bowl, whisk together 3/4 cup red wine vinegar, 1tbs brown sugar, 2tbs olive oil, 1tsp sea salt and 1tsp black pepper, set aside
  9. Remove butternut squash and beets from oven, let cool
  10. Once cooled, remove the skin of the beets
  11. Chop into small pieces and put in a large bowl
  12. Add butternut squash, dried cranberries, red onion and goat cheese, mix gently
  13. Pour vinaigrette over the salad
  14. Let salad marinate in fridge at least 1 hour before serving
  15. Top with crumbled goat cheese, if desired