Roasted Beet & Butternut Squash Salad Recipe
Mixed Greens, Arugula, Squash, Red Beets, Candied Pecans, Hearts of Pal Local Goat
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Ingredients
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Salad Base
Roasted Vegetables
Toppings
Dressing
Method
Prepare the Vegetables
- 1
Roast the Butternut Squash
Preheat the oven to 425°F (220°C). Cut the butternut squash in half, scoop out the seeds, and peel the skin. Dice it into 1-inch cubes.
- 2
Roast the Beets
Wash the red beets thoroughly, trim the tops and roots. Wrap each beet in aluminum foil and place on a baking sheet.
- 3
Season and Roast
In a large bowl, toss the diced butternut squash with olive oil, salt, and black pepper. Spread it on a baking sheet. Place both the butternut squash and the wrapped beets in the oven. Roast for 25-30 minutes or until tender. The beets may take longer; check for doneness with a fork.
Prepare the Salad
- 4
Combine Greens
In a large salad bowl, combine mixed greens and arugula.
- 5
Add Roasted Vegetables
Once the butternut squash and beets are done roasting, let them cool slightly. Peel the skins off the beets and cut into wedges. Add both the roasted squash and beets to the greens.
- 6
Add Toppings
Sprinkle the candied pecans and sliced hearts of palm over the salad. Crumble the local goat cheese on top.
Make the Dressing
- 7
Mix the Dressing
In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
Serve the Salad
- 8
Dress and Serve
Drizzle the dressing over the salad just before serving. Toss gently to combine and serve immediately.