Bright Roots & Cozy Greens: My Go-To Beet and Butternut Squash Salad for Fall (and Beyond)

If you’ve ever roasted a tray of vegetables and felt like you were creating something more magical than just dinner—you get it.

This Beet and Butternut Squash Salad is a perfect example of how humble, earthy ingredients can come together to create a salad that feels like a celebration.

It’s the kind of dish that works just as well for a cozy weeknight dinner as it does at a holiday table. Loaded with color, texture, and flavor, it’s plant-forward, nutrient-dense, and satisfying in that “Wow, I feel amazing after eating this” kind of way.

Why I Love This Salad

Deep, earthy sweetness from roasted beets and caramelized butternut squash
Crunch and richness from toasted walnuts
A pop of brightness from cranberries (I soak them briefly in warm water for extra plumpness)
Hearty greens like Lacinato kale stand up beautifully to dressing and keep well for leftovers
Protein power from chickpeas makes this salad totally meal-worthy

It’s one of those meals that checks all the boxes: gorgeous, balanced, fiber-rich, and delicious hot or cold.

My Tips for Building a Better Salad

Massage your kale! Slicing it into ribbons and giving it a quick toss with olive oil or dressing softens the texture and boosts flavor absorption.
Don’t skip the marinating time. Letting everything sit together for at least 30 minutes turns this into a next-level flavor experience.
Play with the elements. No squash? Use sweet potato. No walnuts? Try pepitas or almonds.

Make It Your Own

This salad is flexible. You could crumble in a little goat cheese, top with avocado, or serve it alongside roasted chicken or grainy mustard tofu. Leftovers make an excellent lunch—and might even taste better the next day.

Final Thought

Sometimes the simplest ingredients create the most memorable meals. This salad is earthy, grounding, and vibrant all at once—just the kind of dish to root your plate (and your body) back to what feels good.

Beet and Butternut Squash Salad

Ingredients

1 small butternut squash, peeled, cutting it in half scraping out the seeds and cut into 1 inch cubes
2 medium (about 1/2 lb each) beets, peeled and cut into 1/4-inch half moons
1 large bunch of Lacinato kale, washed and de-stemmed
1/2 cup dried cranberries
1/2 cup raw walnuts
1 cup canned chickpeas, rinsed and drained
1 Tablespoon extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon pepper

Instructions

Preheat oven to 400°F.
Prepare the squash by peeling it, cutting it in half and scraping out the seeds. Cut the squash into 1 inch cubes, toss them 1 tablespoon olive oil, salt and pepper. Spread the cubes onto a baking sheet.
On a second baking sheet, prepare the beets by adding sliced beets to the baking sheet and tossing with olive oil, salt, and pepper.
Roast squash: Roast the squash for 30-40 minutes, turning once or twice until all the pieces are tender and some have brown spots.
Roast Beets: Bake for 20 minutes, flipping at the 10-minute mark to ensure even baking.
Toast walnuts: While roasting the squash and the beets, toast the walnuts on a separate baking sheet for about 6-8 minutes in the oven with the other at 400°.
Once walnuts are cool enough to handle, chop them into bite-size pieces.
Slice kale: While veggies are roasting, stack the kale leaves and roll them into tight bundles, then slice very thinly with a sharp knife to create shredded pieces.
Soften cranberries: Pour 1/2 cup of water over the cranberries and leave them to soften until you are ready to toss the salad. Drain before adding to the salad. (This step is optional).
Make dressing: In your salad bowl, whisk together dressing by combining olive oil, balsamic, sea salt and pepper. Add all the remaining salad ingredients and toss everything together. Let the salad marinate in the fridge for at least 30 minutes to an hour before serving. Serve cold or at room temp.
Store: Store leftovers in an airtight container in the fridge. It should last 1-2 days.