Beet & Butternut Squash Salad Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.

Toss the cubed butternut squash with 1 tablespoon olive oil and 1/2 teaspoon sea salt. Spread in a single layer on the prepared sheet so pieces are not crowded.

Roast for 20–25 minutes, turning once midway, until edges are golden and squash is tender when pierced with a fork. Remove from oven and let cool slightly.

If using raw beets: wrap whole beets in foil with a drizzle of oil, roast at 400°F (200°C) for 45–60 minutes until tender, then cool, peel and cut into 1/2-inch wedges. If using pre-cooked beets, slice or wedge as needed. Toss beets with remaining 1 tablespoon olive oil and 1/2 teaspoon sea salt; set aside.

Place hazelnuts on a small baking sheet and toast in the oven at 350°F (175°C) for 8–10 minutes until fragrant and skins blister. Alternatively, toast them in a dry skillet over medium heat for 5–7 minutes, shaking frequently.

When cool enough to handle, rub nuts in a clean towel to remove loose skins, then roughly chop. Set aside.

In a small bowl or jar, combine 3 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, and the minced shallot.

Slowly whisk in 6 tablespoons extra-virgin olive oil until emulsified, or put everything in a jar, seal and shake until combined.

Season the vinaigrette with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning or sweetness as desired. If you prefer brighter acidity, add up to 1 tablespoon fresh lemon juice.

Place the chopped kale in a large mixing bowl. Add 1–2 tablespoons of the prepared vinaigrette and using your hands, gently massage the dressing into the kale for 1–2 minutes until the leaves soften and darken.

Add the arugula to the bowl, then add the roasted butternut squash and the prepared beets.

Drizzle additional vinaigrette over the salad, about 1–2 tablespoons, and toss gently to combine. Start with less and add more to taste — you want the squash and beets coated but not swimming in dressing.

Fold in about 3/4 of the toasted hazelnuts and half of the Parmesan, reserving the rest for garnish.

Taste and adjust: add a pinch more salt or a squeeze of lemon if desired.

Transfer the salad to a serving bowl or platter. Sprinkle the remaining toasted hazelnuts and shaved or grated Parmesan over the top just before serving.