Roasted Winter Salad with Beet Chips and Oven Roasted Butternut Squash Recipe

Salads boring? No way! Winter gives us some fun and healthy ways to shake things up. Go beyond the usual cucumbers and tomatoes for some colorful seasonal treats. This is a great salad to help recover from Superbowl party food.

The beet chips and walnuts add an extra crunch, the roasted butternut squash lends some natural sweetness and the yogurt dressing helps to add an acidic element. Each of the elements can be made up ahead of time and the salad thrown together quickly.

Roasted Winter Salad with Beet Chips and Oven Roasted Butternut Squash

Rating: 51

Roasted Winter Salad with Beet Chips and Oven Roasted Butternut Squash


  • Roasted Beet Chips *recipe below
  • Oven Roasted Butternut Squash *recipe below
  • Walnuts or nut of choice
  • Mixed Greens - I like the Spring Salad Mix
  • Dress with your favorite dressing (I enjoy a simple Greek Yogurt Dijon)

  • Roasted Beet Chips


  1. Preheat the oven to 325 degrees.
  2. Cut off the top and bottom of your beet.
  3. With a vegetable peeler, take off the outer skin.
  4. With a mandolin, slice the beets 1/16" thick. *Optional - use a mini cookie cutter for shapes.
  5. Blot the beet slices with a paper towel. The dryer the slices, the crispier they will become
  6. In a bowl, toss lightly with olive oil and salt
  7. Lay in a single layer on a lined cookie sheet.
  8. Bake for 20 minutes with a rimmed baking sheet inverted on top
  9. Flip the chips and remove the extra baking sheet. Bake for an additional 10 - 12 minutes until the chips start to crisp up.
  10. Cool on a wire rack and the chips will continue to crisp.

    Oven Roasted Butternut Squash

  11. Preheat the oven to 425 degrees.
  12. Cut the neck and bulb apart from the squash. The bulb needs to be cut in half and the seeds removed with a spoon.
  13. Use a vegetable peeler to remove the skin.
  14. Cut the squash into 1" rounds and then cube.
  15. Toss the cubes lightly with olive oil
  16. Place the cubes on a cookie sheet in a single layer. Parchment works best, but aluminum foil is also fine.
  17. Bake for 20 - 25 minutes. Turn the cubes gently halfway through. The squash is ready when it is fork tender and the edges begin to brown.
  18. Let the squash cool before adding to your salad.
  19. Toss the beet chips, roasted squash and walnuts with your salad mix. Enjoy with your favorite dressing.


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Now it’s you turn! Please link up your healthy recipes below:

Submitted by Andrea (@notimeMom) from Adventures in All Things Food. Farmer’s wife, SAHM and foodie at heart.

Mamavation Team

Mamavation Team

Mamavation Team

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  1. Andrea this salad sounds great!

  2. OMG – YUM!!

  3. This looks amazing! I want to try it this weekend!

  4. This salad sounds wonderful!


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