Butternut Beetroot Salad

Delicious Butternut Beetroot Salad has massaged kale, roasted butternut & beets, apple, feta, candied pepitas, & creamy apple cider dressing.

5 from 1 vote

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Course: Main Course, Salad, Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 183kcal

Author: Lindsey Janeiro

Preheat oven to 400°.
On a baking sheet, add cubed butternut squash, beets, oil, salt, pepper, and herbes de Provence. Roast for 25-30 minutes, until tender.
2 cups butternut squash, 1 cup beetroot, 1 tablespoon avocado oil, 1 teaspoon herbes de Provence, 1/2 teaspoon salt, 1/2 teaspoon black pepper
Meanwhile, make the candied pepitas. Heat oil in a small skillet, then add the pepitas, honey, cinnamon, and salt. Saute 2-3 minutes, then transfer pumpkin seeds to a piece of parchment paper, spreading them out to allow them to harden as they cool.
1/4 cup pepitas, 1 teaspoon avocado oil, 1 teaspoon honey or maple syrup, pinch cinnamon, pinch salt
Prepare the creamy apple cider dressing by adding all ingredients to a small bowl and whisking 1-2 minutes, until thoroughly emulsified.
1 cup Greek yogurt, 1/4 cup apple cider vinegar, 2 tablespoons extra virgin olive oil, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, 1/4 teaspoon black pepper
Take a 1/2 cup of the dressing and pour it over the shredded kale. Using very clean (or gloved) hands, gently massage the dressing into the kale, until every piece of kale is coated.
8 cups shredded kale
Place massaged kale in a serving bowl or platter. Top with roasted butternut squash, beets, candied pepitas, crumbled feta, and diced apple. Serve remaining dressing on the side to be drizzled over the salad as desired.
1/2 cup crumbled feta cheese, 1 honeycrisp apple