Za'atar Roasted Beet and Butternut Squash Salad
Servings: 4 servings
Calories: 533kcal
Ingredients
- 3-4 golden beets peeled and diced. Can mix in red beets too if you like.
- 1 small butternut squash peeled and diced into ½ inch cubes
- 3 tablespoon olive oil
- 3 tablespoon za'atar
- 1 teaspoon salt
- ½ teaspoon pepper
- 5 cups arugula
- ½ red onion sliced
- ½ cup toasted walnuts
- 8 oz goat cheese
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
- pinch of za'atar
- salt and pepper to taste
Instructions
- Preheat the oven to 425°F. Add the diced beets and butternut squash to a rimmed baking sheet.
- Drizzle with olive oil, then sprinkle with Za'atar, salt, and pepper. Gently toss until combined with your hands or tongs.
- Roast for 25 minutes until the vegetables are tender.
- While the squash is roasting, mix together the lemon juice, olive oil, za'atar, salt, and pepper in a mason jar or small bowl.
- When ready to serve, toss the arugula with the dressing and then top with the beets, butternut squash, sliced red onion, walnuts, and goat cheese.
Notes
Storage Directions
Store leftovers in an airtight container in the fridge, and try to eat within a day or two before the salad gets soggy and wilted. Alternatively, you can store the ingredients separately and assemble right before serving.
Recipe Tips
- Before assembling the salad, allow the roasted beets and butternut squash to cool down a bit to prevent the greens from wilting and the goat cheese from melting.
- Roast at a high temperature. I’ve found 425 degrees to be the perfect temperature to bake the squash and beets, while producing a delicious caramelization. If the veggies get too brown too fast, tent with a sheet of aluminum foil halfway through to prevent burning.
- Chop the squash and beets into similar sized pieces to ensure they cook through evenly. You could also grab them precut at the grocery store if you’re looking to save time – but I always recommend fresh!
- Lay down a sheet of parchment paper on your baking sheet to prevent the roasted veggies from sticking as they caramelize in the oven.
- If you’re adding red beets into the mix, I suggest roasting them on a separate tray to keep their bright color from bleeding into the lighter golden beets and butternut squash.
- Experiment with more spices and fresh herbs to add dimension. Tarragon and mint are great complements to Za’atar. Adding a splash of red vinegar to the dressing will give it an extra tang.
Nutrition
Calories: 533kcal | Carbohydrates: 35g | Protein: 17g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Cholesterol: 26mg | Sodium: 855mg | Potassium: 1087mg | Fiber: 8g | Sugar: 11g | Vitamin A: 21250IU | Vitamin C: 52mg | Calcium: 296mg | Iron: 8mg