This arugula beet salad with butternut squash packs a punch that will keep you satisfied long after dinner has ended. It’s a perfect fall or winter salad!
This salad is one of those amazing interchangeable meals you might find at my house for a dinner party, yet simple enough for solo diners. As a point of protest, I make beautiful meals such as this even when my husband is out of town and I’m cooking for myself. Why not eat beautiful things always? You deserve it.
Guys, make this. For yourselves and for your loved ones.
What’s in this arugula beet salad?
The ingredients list for this beet and arugula salad is short and simple. Beets, butternut squash, and sting beans add lots of color and flavor to this dish. Pomegranate seeds add a juicy bite and some much needed crunch. Peppery arugula serves as the base for this roasted beet salad, and creamy goat cheese ties all the flavors together.
I topped this simple weeknight salad with a simple balsamic vinaigrette, but you’re welcome to use another dressing if desired.
How to make arugula beet salad
You’ll first need to roast the beets. I wrap mine in aluminum foil and roast them whole. It takes about an hour, but once they’re out of the oven the beets are easy to skin and chop into bite-sized pieces.
I cube the butternut squash before roasting it, and I like to toss it with a little olive oil, cinnamon, garlic powder, salt, and pepper beforehand to add extra flavor to the dish.
The string beans are blanched before they’re cut into small pieces. I don’t cook them through all the way because I like the slight crunch they add to this arugula beet salad.
Once all the veggies are prepped, you can throw the salad together, drizzle with dressing, and enjoy.
Can I omit the goat cheese?
If you need to make this beet and arugula salad dairy-free, you’re welcome to omit the goat cheese. Otherwise, I highly suggest including it because the creamy cheese pairs beautifully with the roasted beets.
Can I add other veggies to this salad?
Of course! It’s your kitchen, do whatever you’d like. You could probably substitute sweet potatoes for the butternut squash, and add chopped nuts instead of pomegranate seeds. If you play around with this recipe, leave me a comment below letting me know what you created.
Tips for making arugula beet salad
If you’re making this at home, I recommend sticking with arugula as the base. It’s an especially good pairing with sweet counterparts like roasted beets, butternut squash, and goat cheese. My current favorite arugula is packaged by Gotham Greens. It’s really peppery, which I adore, but honestly it’s just the most beautiful arugula I’ve found. If you’re in the Tri-State area, you can grab a package almost anywhere — from Whole Foods, to Fairway, even Target!
You’re welcome to use any variety of beets that you have on hand. Red, yellow, and candy cane beets will all work.
I prefer serving this salad when the veggies are still warm from the oven but not piping hot. But you can also prep all the ingredients in advance and enjoy this arugula beet salad cold throughout the week.
If you make my arugula beet salad, please let me know by leaving a review below! And make sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes!
For additional easy salad recipes, check out the following:
This post was originally posted in September 2017. It has since been updated.
Roasted beet salad with butternut squash and arugula
- 1 bunch of beets red, yellow, candy cane – whatever you can find
- ½ butternut squash (peeled and cut into 1-inch pieces)
- 1 teaspoon cinnamon
- 1 teaspoon garlic powder
- ½ lb string beans (trimmed)
- 1 4.5 oz package arugula
- ¼ – ½ cup goat cheese (crumbled)
- ½ pomegranate (seeded)
- balsamic vinegar
- olive oil
- Heat oven to 400 F. Wrap whole, unpeeled beets in aluminum foil (1 large or a few small beets per package). Place on a baking sheet and roast until tender, 45 minutes to 1 hour. Let cool, then remove skins by rubbing them off with a paper towel. If large, cut beets into halves or quarters (think bite size!).
- At the same time, place butternut squash on a lined baking sheet, drizzle with 1 tablespoon olive oil, 1 tablespoon salt, 1 teaspoon pepper, cinnamon, and garlic powder. Toss to coat. Roast until tender, about 35-40 minutes.
- Bring a large pot of water to a boil, season with 1 tablespoon salt. Add string beans and cook for 2 minutes. Remove immediately and place in ice bath. Cut into bite-size pieces before plating.
- To serve (either on one large platter or individual plates): layer arugula, string beans, and beets. Top with goat cheese and pomegranate seeds. Sprinkle evenly with salt and pepper. Drizzle with balsamic vinegar.