This is a real show stopper salad - glittering pomegranate seeds and shiny butternut squash gleam in this delicious and nutritious beetroot and butternut squash salad.
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This is just the salad that you want to whip out a barbecue, dinner party, or other bring your own event. Not only does this butternut salad look simply beautiful with it's bright colours, but it is tasty and nutritious too. The different textures create pleasure in every bite. You can roast the vegetables and make the dressing ahead of time and then it takes mere minutes to serve.
Ingredients
There is quite a long ingredient list, however all the items are easy to find in your grocery stores, and you will probably have many of them in your store cupboard anyway. The maple syrup adds a little sweet, caramelised flavour to the roasted butternut squash and beetroot and the tahini, mustard and balsamic dressing contrasts this with a little tang. Sunflower seeds and pomegranate seeds provide texture and crunch while lentils provide a protein punch. It is a great all-rounder salad.
You will need...
For the salad:
- beetroots
- butternut squash
- olive oil
- maple syrup
- tinned brown lentils
- rocket and salad leaves
- cherry tomatoes
- sunflower seeds
- fresh parsley
- fresh rosemary
- sea salt and black pepper
For the dressing:
- pomegranate seeds
- tahini
- dijon mustard
- balsamic vinegar
- olive oil
- maple syrup
- sea salt and black pepper
For exact quantities see the recipe card below.
Instructions
Preheat the oven to 200 degrees celsius. Cut the butternut squash and beetroot into 1 inch cubes and place in a roasting pan or in a single layer on a sheet pan. Toss in olive oil, maple syrup and season with salt and pepper and rosemary. Mix to coat and roast for 50 minutes or until tender, stirring halfway.
Meanwhile make the dressing for this beetroot salad. Combine the dressing ingredients and whisk together. Set aside.
Take the roasted vegetables out of the oven. Remove any twiggy stems of rosemary.
Toss the rocket and salad leaves in a large bowl with the halved cherry tomatoes, drained and rinsed brown lentils and a few spoons of the dressing.
Top with the warmed roasted vegetables, sunflower seeds, pomegranate seeds and drizzle over the rest of the dressing. Garnish with fresh parsley.
I love this beautiful salad - the combinations of colours from the leafy greens to the orange butternut squash and purple beetroot and red pomegranate seeds is just stunning. These seasonal ingredients give this hearty salad a perfect combination of fall flavors - the perfect blend for the autumn season or winter months.
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Serving Suggestions
While this roasted beetroot and butternut squash salad is filling and flavourful on its own as a main meal, here are some vegan-friendly serving ideas to complement it as the perfect side dish.
Serve with Crusty Bread or Flatbread
Pair the salad with warm sourdough, seeded wholegrain bread, or homemade vegan flatbreads. It's perfect for scooping up the creamy tahini dressing. Garlic or herbed breadsticks are a flavourful option too.
Add Vegan Protein on the Side
Boost the protein and make it even more satisfying with:
- Grilled or pan-fried tofu or tempeh
- Homemade falafel
- A dollop of hummus or baba ganoush
- Vegan halloumi-style cheese or tofu feta
Serve Over Grains
Transform the salad into a nourishing grain bowl by serving it over:
- Quinoa
- Brown rice
- Couscous
- Freekeh or bulgur wheat
Tuck It Into Wraps or Pittas
Add the salad to a wholemeal wrap, pitta bread, or even a large lettuce leaf. Smear some hummus or tahini inside for extra creaminess and flavour and some sliced red onion for crunch. Perfect for an easy lunch on the go.
Pair with Soup
For a warming combo, serve the salad alongside a bowl of vegan soup. Great options include:
- Butternut squash and lentil soup
- Tomato and red pepper soup
- Carrot and coriander soup
Include It in a Vegan Mezze or Sharing Platter
Make this salad part of a colourful spread with:
- Stuffed vine leaves
- Marinated olives
- Roasted veggies
- Dips like hummus and muhammara
- Vegan feta cheese, crackers, and fresh fruit
- Nuts, such as crunchy walnuts
Variations and Substitutions
Here are some easy vegan variations and substitutions you can try in a roasted beetroot and butternut squash salad to suit different tastes or dietary needs.
- Swap out the beetroots for roasted carrots, golden beets, or even red onions for a different flavour profile.
- Instead of butternut squash, try sweet potatoes or pumpkin, and for an extra kick, season them with smoked paprika or cumin before roasting.
- Olive oil can be replaced with avocado or walnut oil, or left out entirely by using vegetable broth for a lighter, oil-free version.
- If you're out of maple syrup, agave or date syrup are great alternatives.
- For protein, substitute brown lentils with chickpeas, beluga or green lentils, or even edamame.
- Rocket and salad leaves can be replaced with spinach, kale, watercress or lamb's lettuce.
- Cherry tomatoes can be swapped with sundried tomatoes, roasted red peppers or even pomegranate arils for a sweet and tangy pop.
- Instead of sunflower seeds, try pumpkin seeds, crushed walnuts, or hemp seeds. For a nut-free option, stick to seeds like sesame or sunflower.
- Fresh parsley can be switched out for coriander, mint or dill, while rosemary can be replaced with thyme or oregano.
In the dressing, pomegranate seeds can be swapped for dried cranberries or chopped dried apricots, and a splash of orange juice can add a zesty citrus twist. If you're not a fan of tahini, use cashew or almond butter-or even mashed avocado for a creamy, nut-free base. Dijon mustard can be replaced with wholegrain mustard or left out for a milder flavour. For the acid element, try apple cider vinegar or lemon juice instead of balsamic vinegar. Flaxseed or walnut oil make good alternatives to olive oil, or use aquafaba (chickpea water) for an oil-free dressing.
For added texture or nutrients, consider tossing in avocado slices, cooked quinoa, roasted chickpeas, or even a sprinkle of vegan feta or almond ricotta. These substitutions are easy to mix and match, making this salad incredibly versatile and perfect for customising to your preferences.
FAQ's
Can you eat roasted beetroot cold in a salad?
Yes, roasted beetroot tastes delicious cold and is perfect for salads. In fact, letting it cool helps the flavours deepen, and it won't wilt the salad leaves. You can roast beetroot in advance and store it in the fridge for up to 4 days.
Do I need to peel butternut squash and beetroot before roasting?
It's recommended to peel both for a smoother texture in salads. The skin is technically edible, but it can be tough, especially on butternut squash. If you're short on time, you can leave the skin on the beetroot and remove it easily after roasting.
Is this salad recipe suitable for meal prep?
Absolutely! This salad is great for meal prep. Roast the vegetables and store them separately from the greens and dressing. Assemble just before eating to keep everything fresh and crisp.
Can I eat this salad warm?
Yes, this salad is lovely both warm and cold. Serve it warm straight from the oven for a comforting meal, or enjoy it chilled as a refreshing lunch option.
What protein can I add to a vegan roasted vegetable salad?
Tinned brown lentils are a great start, but you can also add chickpeas, quinoa, tofu, or edamame for an extra protein boost. All are plant-based and pair well with roasted vegetables.
Is the tahini dressing healthy?
Yes, tahini is packed with healthy fats, calcium, and protein. Combined with ingredients like maple syrup, mustard, and balsamic vinegar, it creates a nutrient-rich dressing that's both creamy and full of flavour.
How do I store leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Store the dressing separately to keep the salad from going soggy. If possible, add the fresh salad leaves and herbs just before serving.
Can I make this salad oil-free?
Yes, you can skip the olive oil and roast the vegetables using vegetable broth or a splash of balsamic vinegar. The tahini dressing can also be made oil-free by thinning it with water or lemon juice instead of olive oil.
📖 Recipe
Roasted Beetroot and Butternut Squash Salad Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegan
Description
This is a real show stopper salad - glittering pomegranate seeds and shiny butternut squash gleam in this delicious and nutritious beetroot and butternut squash salad.
Ingredients
For the salad:
2 raw beetroots
1 butternut squash
1 tbsp olive oil
1 tbsp maple syrup
400g tin of brown lentils
200g rocket and salad leaves
200g cherry tomatoes, halved
4 tbsp sunflower seeds
4 tbsp pomegranate seeds
fresh parsley to garnish
sea salt and black pepper
2 rosemary sprigs
For the dressing:
1 tbsp tahini
1 tsp dijon mustard
1 tsp balsamic vinegar
1 tsp maple syrup
3 tbsp olive oil
sea salt and black pepper
Instructions
Preheat the oven to 200 degrees celsius. Cut the butternut squash and beetroot into 1 inch cubes. Toss in olive oil, maple syrup and season with salt and pepper and rosemary. Mix to coat and roast for 50 minutes or until tender, stirring halfway.
Meanwhile make the dressing. Combine the dressing ingredients and whisk together. Set aside.
Take the roasted vegetables out of the oven. Remove any twiggy stems of rosemary.
Toss the rocket and salad leaves in a large bowl with the halved cherry tomatoes, drained and rinsed brown lentils and a few spoons of the dressing.
Top with the warmed roasted vegetables, sunflower seeds, pomegranate seeds and drizzle over the rest of the dressing. Garnish with fresh parsley.
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