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Roasted Beet & Winter Squash Salad

This warm salad has all the flavors of Fall-- squash, cinnamon, maple syrup-- and can be served vegan (without the goat cheese.)

 1 small butternut squash (or other Winter Squash)
 2 -3 beets
 1 small head red cabbage (or half a head)
 4 tbsp maple syrup
 Sunflower oil
 2 tsp cinnamon
 salt and pepper
 Juice from 1/2 a lemon
 Optional garnish-- toasted walnut pieces, crumbled goat cheese, balsamic or apple cider reduction

Turn your oven to 400. Peel and chop your squash and beets into roughly the same size pieces, about 3/4". Use a vegetable peeler for both. Put in separate mixing bowls.


Toss each veggie with 2 tbsp of maple syrup, a splash of sunflower oil. Spread onto two different baking sheets (the beets will take slightly longer to cook than the squash, so don't put them on the same pan.) Sprinkle the cinnamon on the squash.


Slice the cabbage into thick slices, and cut in half (semi-circles). Add to the sheet pans with the squash and the beets, drizzle a small amount of oil and crack a little salt and pepper over both sheet pans.


Roast for 20 minutes, then toss and flip the pieces. In 10 minutes, take out the cabbage. In 15, take out the squash, and in about 20, take out the beets. These times are approximate based on how large your pieces are and how hot your oven runs, so keep an eye on them as they cook.


Serve with the cabbage on bottom of your salad bowl and the beets and squash mixed together on top. Squeeze lemon juice over the top, sprinkle with the toasted walnuts and/or goat cheese, and serve warm.