Beet and Squash Salad Recipe | Cook With Us | Well+Good

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a similar tangy flavor with fewer calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats and protein at a lower cost.

Refrigerate the smaller beets overnight before using them.

Slice the cold beets into quarters, wearing gloves to avoid staining.

Roast the delicata squash, cutting it down the middle and removing the seeds.

Soak the squash seeds in salted water for a couple of hours, then roast them until crunchy.

Prepare a lime vinaigrette using beet juice drippings, lime juice, ground cumin, coriander, black pepper, olive oil, and salt.

Taste the vinaigrette and adjust acidity with more lime juice if needed.

Prepare the salad by cutting grape tomatoes in half and sprinkling them with salt.

Assemble the salad by layering roasted beets, roasted delicata squash, and shaved raw beets for texture.

Drizzle the vinaigrette over the salad before adding garnishes.

Top the salad with wild arugula, roasted delicata squash seeds, sunflower seeds, sesame seeds, and almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens