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Chipotle Beet, Squash and Tomato Salad

  • Author: Jessi Heggan
  • Prep Time: 10
  • Cook Time: 8
  • Total Time: 45



Chipotle Dressing

  • 2 cups cilantro, fresh
  • 3 garlic cloves
  • 5 whole chipotles in adobo sauce (see notes)
  • 2 tsp maple syrup
  • 3 Tbsp lime juice
  • 3 Tbsp red wine vinegar
  • ¼ cup olive oil
  • 1 tsp sea salt


  • 3 medium golden beets, peeled and sliced
  • 1 yellow squash, sliced
  • 4 Tbsp olive oil, divided
  • 1.5 tsps sea salt, divided
  • 2 large tomatoes, sliced and halved
  • ¼ cup pecans, chopped


  1. Preheat oven to 450 and line a baking sheet with parchment paper.
  2. Slice the beets about ¼ inch thick (I like to use a mandolin) and divide them among 2 baking sheets. Divide the sliced squash between the two pans.
  3. Drizzle the olive oil and salt evenly between the two pans and roast the vegetables for about 8 minutes or until they are softened. Let cool to room temperature.
  4. Add the cilantro and garlic to a food processor or blender and pulse in to coarse pieces. Add the chipotle and pulse again.
  5. Add the rest of the dressing ingredients and pulse until everything is combined.
  6. Add the beets, squash and tomato to a large bowl. Toss with about ¼ cup of dressing and let chill in the refrigerator for about 30 minutes. Top with pecans before serving and more dressing if desired.


  • If you don’t like a lot of heat I would reduce the number of chipotles in the dressing.
  • You may have leftover dressing but I find that the salad begins to soak up the dressing so you may need to add more later. I would just store it in an airtight container in the refrigerator.


  • Serving Size: 6