Roasted Beet & Butternut Squash Salad with Ricotta
Description
This Roasted Beet & Butternut Squash Salad with Ricotta is a vibrant, nutrient-packed dish featuring sweet caramelized squash, earthy roasted beets, creamy ricotta, buttery avocado, and crunchy toasted pecans. Finished with fresh herbs, it’s a beautiful balance of flavours and textures—perfect as a light meal or elegant side.
Ingredients
For Roasting:
- 1 lb beets (peeled, cut into 1-inch cubes)
- 1 lb butternut squash (peeled, cubed)
- 2 tbsp olive oil (divided)
- 3/4 tsp salt (divided)
- 1/2 tsp black pepper
To Assemble:
- 1 large avocado (sliced)
- 3/4 cup whole milk ricotta (or burrata/goat cheese)
- 1/2 cup pecans (toasted)
- 2 tbsp fresh parsley or mint (chopped)
Optional Dressing:
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar (or white balsamic)
- 1 tsp honey (optional)
- Salt & pepper to taste
Instructions
1. Preheat Oven
Preheat oven to 200°C (400°F) and line a baking sheet.
2. Roast Vegetables
- Toss beets with 1 tbsp olive oil, half the salt, and pepper
- Toss squash with remaining oil and salt
- Spread separately on baking sheet
- Roast for 25–30 minutes until tender and caramelized
3. Cool Slightly
Let roasted vegetables cool for 5–10 minutes.
4. Assemble Salad
On a serving platter:
- Arrange roasted beets and squash
- Add sliced avocado
- Spoon dollops of ricotta
5. Add Crunch & Herbs
Sprinkle toasted pecans and fresh herbs on top.
6. Drizzle Dressing
Whisk dressing ingredients and drizzle over salad.
7. Serve
Serve slightly warm or at room temperature.
Notes
- Roast beets separately to avoid staining squash
- Use fresh ricotta for best texture
- Let veggies caramelize for deeper flavor
Tips
- Add arugula or spinach for extra greens
- Swap pecans for walnuts or almonds
- Add grilled chicken for protein
- Use maple syrup instead of honey for vegan option
Servings
- Serves: 4 people
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutritional Information (per serving approx.)
- Calories: 320 kcal
- Protein: 9 g
- Carbohydrates: 28 g
- Fat: 20 g
- Fiber: 6 g
Health Benefits
- Rich in Antioxidants: Beets support heart health
- High Fiber: Aids digestion
- Healthy Fats: Avocado & olive oil support heart health
- Vitamin-Rich: Squash provides vitamin A
- Balanced Nutrition: Great mix of carbs, fats, and protein
Q&A
Q: Can I make this ahead of time?
A: Yes, roast veggies ahead and assemble before serving.
Q: Can I make it vegan?
A: Yes, skip ricotta or use plant-based cheese.
Q: What can I serve it with?
A: Grilled meats, fish, or as a standalone meal.
Q: Can I use canned beets?
A: Fresh roasted beets are best for flavor and texture.
Q: How long does it last?
A: Up to 2 days refrigerated (without avocado).