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Roasted Beet and Winter Squash Salad With Walnuts

Published on
October 8, 2026
Salad with roasted beets, squash and walnuts

This salad uses the whole bunch of beets, greens and all, and pairs them with sweet roasted winter squash. Make it in fall and early winter, when both are at the market.

Serves 6 · 1 hour 45 minutes

Ingredients

  • 2 pounds kabocha or butternut squash
  • 1 bunch beets, with their greens
  • 2 tablespoons red wine or sherry vinegar
  • 1 teaspoon balsamic vinegar
  • Salt and freshly ground pepper
  • 1 small garlic clove, minced or pressed
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons walnut oil
  • 3 tablespoons chopped walnuts (about 1½ ounces)
  • 2 tablespoons chopped mixed fresh herbs, such as parsley, mint, tarragon and chives
  • Crumbled feta, for topping (optional)

Instructions

  1. Heat the oven to 425°F. Cut the greens off the beets, leaving about ½ inch of stem, and set the greens aside. Scrub the beets and set them in a baking dish with about ¼ inch of water. Cover tightly with a lid or foil and roast 35 to 40 minutes, until tender. Let cool.
  2. Meanwhile, line a second pan with foil or parchment and brush it with olive oil. Peel the squash and cut it into ½-inch slices. Toss with 2 teaspoons of the olive oil and a little salt, spread on the pan and roast 20 to 30 minutes, flipping halfway, until tender and lightly browned. If it shares the oven with the beets on a lower rack, keep a close eye on it. Let cool.
  3. Bring a large pot of water to a boil. Stem and wash the beet greens, salt the water and blanch the greens for about 1 minute, until tender. Move them to a bowl of cold water, then drain, squeeze dry and chop coarsely.
  4. Whisk together both vinegars, the garlic, salt, pepper, the walnut oil and the rest of the olive oil.
  5. Trim the cooled beets and rub off their skins. Halve them and cut into half-moons, then toss with half the dressing. Toss the squash with the remaining dressing in a separate bowl.
  6. Spread the greens around the edge of a platter, leaving the center open. Lay the beets and squash in alternating rows down the middle and finish with the herbs, walnuts and feta, if using.

Tips

  • Roasted beets and squash keep 4 to 5 days in the fridge and the cooked greens about 3 days, so you can prep ahead.
  • The assembled salad holds for a couple of hours chilled, but it looks best served right away.

Adapted from Martha Rose Shulman, NYT Cooking.