This Beetroot and Butternut Salad combines the best of both worlds—healthy goodness and comfort in every bite! Ideal for a tasty vegetarian lunch or a light dinner, it’s a fall favorite that’s both easy to make and incredibly delicious. a white bowl of beetroot and butternut salad with a fork and a second salad behind it

I can’t get enough of this Beetroot and Butternut Salad! It’s like a hug in a bowl. When the weather starts to change, I love making this dish. The warm roasted veggies and the cold greens mix so well together. The sunflower seeds add crunch, and the soft cheese makes it creamy. It’s like autumn colors in a bowl—so pretty!   But here’s the best part: this salad is a dream come true for anyone with GERD. No garlic, lemon, or vinegar in sight. It’s both comforting and gentle on the tummy, which makes it extra unique and a must-try for everyone.   We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites The ingredients for Beetroot and Butternut Salad laid out on a wooden table includeing a butternut squash, two beets, a piece of ginger, goat cheese, tahini, pepitos, mixed greens, parsley, yogurt, and. maple syrup

📋 Recipe

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes

Yield: 4 servings

Ingredients

  • 3 medium-sized beets, washed
  • 1 medium butternut squash, peeled and sliced into half-inch pieces
  • 3 cups mixed greens
  • 1/2 cup pumpkin seeds
  • 1/2 cup goat cheese or mozzarella, crumbled (based on preference)
  • 2 tbsp fresh parsley, chopped
  • 1/3 cup tahini
  • 1/4 cup plain yogurt (use plant-based for a vegan option)
  • 1 tbsp maple syrup
  • 3 tsp fresh zested ginger
  • Salt, to taste
  • Olive oil, for drizzling

Instructions

  1. Prepping the Veggies: Preheat the oven to 400°F (200°C).
  2. Wash, peel, and dice beets. Place the diced beets on a baking sheet lined with parchment paper.
  3. Peel the butternut squash and chop it into 1-inch pieces. Place the butternut squash slices on a baking sheet lined with parchment paper.
  4. Roasting the Veggies: Drizzle olive oil over the butternut squash slices and the diced beets and sprinkle with salt.
  5. Place both the beets and the baking sheet with butternut squash in the preheated oven.
  6. Roast for 35-40 minutes or until the vegetables are fork-tender.
  7. Remove from the oven and allow to cool.
  8. Making the Dressing: In a bowl, combine tahini, yogurt, maple syrup, ginger, and a pinch of salt. Whisk until the mixture is smooth and creamy. You can find the full recipe HERE.
  9. Assembling the Salad: In a large salad bowl, add the mixed green as the base.
  10. Layer the roasted butternut squash and beet slices on top.
  11. Sprinkle with pumpkin seeds, crumbled goat cheese or mozzarella, and fresh parsley.
  12. Drizzle the prepared low-acid tahini-ginger dressing over the salad.
  13. Toss gently to combine before serving.

Notes

  • Adjust ingredients based on your GERD-tolerance level. This salad can be easily made vegan by using plant-based yogurt and cheese.
  • For time-saving, use pre-prepared vacuum-packed beetroot and store-bought peeled butternut squash.
  • Some people prefer to wrap washed beets in aluminum foil and bake whole - the skin comes off easily after roasting.