Seasonal Butternut Squash & Beet Salad

You guys, I don’t know what is happening but I think I might be becoming a food blogger?? Back at it again with another recipe, because I’ve realized lately that I really enjoy cooking and photographing my meals to share on here! Creating content like this is really fun for me, so who knows, maybe this space will evolve into full blown food blog one day, we shall see! In the meantime, let’s get down to it.

I made this absolutely delicious seasonal salad the other day using one of the butternut squash I had picked fresh from the garden and was so extremely pleased with how it came out. I haven’t been this excited about salad in…forever! But I think once you try this recipe you’ll understand my excitement. 

Cooking seasonally is so much fun and makes such a difference in your food experience, and I plan on doing a blog post that goes into “capsule menus” and cooking seasonally in the near future, because I think it’s awesome. This salad is so fresh and filling, and topped with a homemade salad dressing it is THE perfect fall/winter salad to make at home or bring to a get together.

Seasonal Butternut Squash & Beet Salad

  • Servings: 1-2
  • Difficulty: Easy
  • Print


1 cup Spring Mix

1/2 cup Roasted Butternut Squash

½ cup Roasted Beets

Goat Cheese



Chopped Scallions


Coconut Sugar

Olive Oil

Lemon Juice

Dried Rosemary

Dried Thyme

Pink Himalayan Sea Salt

Black Pepper


  • Preheat the oven to 400°F and line a cookie sheet with tin foil. Cube the butternut squash and beets, and spread over the sheet. Drizzle lightly with olive oil. For the butternut squash, season with a sprinkle of cinnamon and coconut sugar. Season the beets with salt and pepper. Roast for 20 minutes then set aside and let cool.
  • In a small bowl, begin to prep the salad dressing. Combine olive oil and lemon juice 1:1 before mixing in salt, pepper, rosemary and thyme to taste. I like a more flavorful dressing so I added a bit more herbs to the blend.
  • In a medium bowl, place spring greens, followed by squash, beets, goat cheese, nuts, and scallions.
  •  If eating immediately, cover with homemade dressing and enjoy. If serving later, hold off on the dressing so not to make the greens soggy.


This salad is so simple to make, and I think the homemade dressing is really what takes it to the next level. It lets the flavors of the squash and beets be the star of the show, and is nice and light unlike some of the other dressings out there. This would also be great over a bed of baby spinach if you aren’t keen on spring green mix.



Like I said before, this salad would be perfect to bring to a holiday party or family get together. It is colorful, filling, and incorporates in season ingredients. To me, a good salad is one that is heavy on the toppings and can keep me full for a good chunk of the day, and this certainly crosses off those boxes!



Do you have a favorite fall ingredient for your seasonal salads? Let me know in the comments below!

xx Kelly


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Hi, I'm Kelly! A 24 year old Lifestyle & Travel blogger from New England.

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