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Roasted Beet & Butternut Squash Salad with Feta and Walnuts

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A vibrant autumn-inspired salad featuring sweet roasted beets, tender butternut squash, creamy feta cheese, and crunchy walnuts, all tossed with olive oil and fresh herbs – a hearty, colorful side or light main dish.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed
  • 2 cups red beets, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped walnuts
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Place cubed butternut squash and beets in a bowl. Toss with olive oil, salt, pepper, and smoked paprika if using.
  3. Spread the vegetables in a single layer on the prepared baking sheet.
  4. Roast for 25–30 minutes, turning halfway through, until tender and slightly caramelized.
  5. Remove from oven and let cool slightly.
  6. Arrange roasted vegetables on a serving platter. Top with crumbled feta, chopped walnuts, and fresh parsley.
  7. Serve warm or at room temperature.

Notes

  • Use golden beets for a milder flavor and colorful presentation.
  • Add a handful of arugula or spinach for a leafy base.
  • Drizzle with balsamic reduction or lemon vinaigrette for extra brightness.

Nutrition

Keywords: roasted beet salad, butternut squash, feta, walnuts, autumn salad, vegetarian, healthy, side dish

Find it online: https://foodiecara.com/roasted-beet-butternut-squash-salad-with-feta-and-walnuts/