Beetroot and Butternut Squash Salad
This beetroot and butternut squash salad is the perfect salad for fall! Tossed with spicy arugula and a maple dijon dressing. It's the ultimate fall salad!
Servings: 4 servings
Calories: 285kcal
Ingredients
- 3 cups butternut squash peeled and diced into 1-inch cubes
- 2 cups red beets diced
- 4 cups arugula
- 4 slices of bacon chopped
- ½ cup farro cooked
- 2 ounces goat cheese crumbled
Maple Dijon Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- salt and pepper too taste
Instructions
- Beets: Preheat oven to 350°F/176°C. Individually wrap beets in aluminum foil and place on a baking tray. Bake for 1 hour or until beets are cooked. Using a paper towel, peel off the skins and cut into cubes.
- Farro: Bring 2 quarts of water to a boil in a pot with 1 teaspoon of salt. Add Farro, then reduce to a simmer uncovered until soft, about 30 minutes. Drain off the water and set aside to cool.
- Bacon: Dice bacon and place it into a pan on the stove. Cook until crispy, and transfer bacon bits to a paper towel-lined plate to drain the grease.
- Butternut Squash: Preheat your oven or air fryer to 400°F/204°C. Cut butternut squash cubes and toss with olive oil, salt, pepper, and cinnamon. Cook 20 minutes in the oven or 10 minutes in the air fryer.
- Assemble the salad: Combine arugula, cooked faro, beets, butternut squash, bacon bits, and goat cheese. Toss salad with a maple Dijon dressing.
Maple Dijon Dressing
- Combine all the dressing ingredients into a small bowl and whisk to combine.
Notes
- Beets: In this recipe, we used our Sous Vide Beet recipe to prepare the beets. To roast beets in the oven, preheat to 350°F/176°C, wrap beets with foil, and roast for 1 hour or until beets are cooked through.
- Butternut Squash: You can use the air fryer or oven to prepare roasted butternut squash.
- Farro: Spread cooked farro out on a baking tray to allow it to cool quickly.