I recently watched a segment with Ree Drummond on Dr. Oz where she shared a simple tip for peeling butternut squash: poke the squash a few times with a fork and microwave it for 3–4 minutes. The brief blast of heat softens the skin and makes it much easier to peel with a potato peeler—such a handy trick when you want to save time and avoid struggling with a knife.
I put that tip to use when I made this roasted fall salad. With my mom visiting, we’ve been enjoying a lot of beets. My husband usually avoids beets, but after trying this salad he even ate them—proof that a few complementary flavors can turn skeptics into fans.
The salad was inspired by autumn’s colors: vibrant orange squash, deep-red beets, and bright green avocado. The combination of creamy avocado, crunchy pepitas, and tangy feta makes the dish both beautiful and satisfying. I plan to serve it for Dia de los Muertos and again at Thanksgiving. Sweet, savory, and seasonal, it has quickly become a family favorite.
Roasted Butternut Squash and Beet Salad
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Ingredients
Vinaigrette Dressing:
- 1 lemon, juiced
- 1 tablespoon red-wine vinegar
- 1/8 teaspoon paprika
- 1/8 teaspoon kosher salt
- ¼ cup extra-virgin olive oil
Salad:
- 3 beets, washed and sliced
- 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 avocado, peeled, pitted, and cubed
- feta cheese
- ¼ cup dry roasted pepitas
- baby kale or spring greens, optional
Instructions
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Make the vinaigrette: combine lemon juice, red-wine vinegar, paprika, and salt. Add the extra-virgin olive oil and shake or whisk until emulsified. Set aside.
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Cook the beets: boil whole beets in water until tender. Drain, let cool, then peel and slice or chop.
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Preheat the oven to 400°F (200°C).
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Toss the butternut squash cubes with 2 tablespoons of olive oil, salt, and black pepper. Spread in a single layer on a baking sheet.
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Roast until the squash is tender and lightly browned, about 25–30 minutes.
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Assemble the salad: arrange the greens (if using) on a serving platter, then top with roasted squash and cooked beets. Add avocado cubes, sprinkle with pepitas and feta, and drizzle with the vinaigrette just before serving.
Notes
- This salad also works well with roasted sweet potatoes or kabocha squash in place of butternut squash.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.