Beets + Squash with Pesto Maple Vinaigrette

Beets + Squash w/ Pesto Maple Vinaigrette |

Here's a salad to straddle seasons. Or a salad for those times when you go to the farmer's market and grab armfuls of everything that looks pretty without a thought of how it'll all play together. Last week I came home with the remnants of summer - basil and pesto, and the first signs of fall - beets and squash. I adore fall. Who doesn't in New England? We get all the best it has to offer: apple cider donuts, foliage, crisp nights, and the chance to brag that the first Thanksgiving and Hocus Pocus took place here. It's pretty great. Note to faraway friends: come visit!

I thought about adding some farro or quinoa or something else hearty to this salad to make it a more 'complete meal'. But then I got lazy. Probably because it's still summer. After September 23rd though that would be encouraged.

Delicata Squash |
Pesto Maple Vinaigrette |
Pesto Maple Vinaigrette |
Beets + Squash with Pesto Maple Vinaigrette |


For the salad

  • 1 lb beets 
  • 1 delicata squash
  • 4 ounces ricotta salata
  • Fresh basil

For the Pesto Maple Vinaigrette

  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 Tbs. pesto
  • 1 Tbs. maple syrup
  • Sea salt + black pepper


  • Preheat oven to 400 degrees
  • Cook beats by steaming, boiling, or roasting; peel and chop
  • Cut squash in half lengthwise and discard seeds (or save and roast for snacking!)
  • Slice squash halves into thin half moons. Toss with olive oil, salt, and pepper
  • Spread squash on a baking sheet and roast until tender and beginning to brown, about 30 minutes
  • While squash is roasting make the vinaigrette: combine all ingredients in a ball jar and shake
  • When squash and beets are cooled, make the salad
  • Scatter vegetables on a platter and top with crumbled ricotta salata
  • Garnish with torn basil and spoon vinaigrette all over