Roasted Delicata Beet & Feta Salad
Tender roasted delicata squash and beets sit atop crisp arugula coated in a light orange vinaigrette for a delicious fall salad punched up with crumbled feta and crispy pumpkin seeds.
Servings 6 People
Calories 164kcal
Ingredients
- 6-8 Cups Arugula
- 2 Cups Delicata Squash diced
- 1 Cup Beets peeled, diced
- ½ Cup Red onion diced
- ¼ Cup Feta Cheese crumbled
- ¼ Cup Roasted Pumpkin Seeds
- 2 Tablespoons Olive Oil
- Salt and Pepper to taste
Orange Vinaigrette
- 2 Tablespoons Olive Oil
- 2 Tablespoon Orange Juice
- 2 Tablespoon Apple Cider Vinegar
- ¼ Teaspoon Salt
- ¼ Teaspoon Pepper
Instructions
- Clean the delicata squash. Remove the stem, cut in half, and scoop out the seeds. The skin can stay on this squash as it is tender and mild flavored.
- Cube the peeled beets, delicata, and red onions into half inch cubes and place on a lined sheet pan.
- Then coat the diced vegetables in olive oil and season with salt and pepper.
- Next, roast the seasoned vegetables at 375° for 25 minutes.
- Once the vegetables are fully cooked and fork tender, remove them from the oven and let them cool while you prepare your dressing and greens.
- Make the dressing by mixing together olive oil, apple cider vinegar, the juice of half an orange, salt, and pepper.
- Toss the orange vinaigrette with the arugula in a large bowl until all of the leaves are well coated.
- Build the salad by placing the dressed greens on the bottom of a large salad bowl.
- Then add the roasted vegetables.
- Finally, sprinkle crumbled feta and pumpkin seeds over the top.
- Serve as a main dish or alongside your favorite fall main dish.
Notes
What can I substitute for a delicata squash?
Butternut squash is a good substitute for delicata. Although it is a little less sweet, it has a similar flavor and creamy texture that will go with arugula and beets very well.
Tips for Success
- Dice the beets into small even pieces to ensure they cook just as quickly as the tender squash.
- This salad can be made 2-3 days ahead of time so long as the greens are not dressed with the orange vinaigrette.
- I recommend you make the roasted vegetables, leave them separate from everything else, and then assemble prior to serving.
Nutrition
Calories: 164kcal | Carbohydrates: 9g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 205mg | Potassium: 361mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1049IU | Vitamin C: 13mg | Calcium: 84mg | Iron: 1mg