Roasted Beet And Butternut Squash Salad Recipe
Mixed Greens, Arugula, Local Goat Cheese, Candied Pecans, Hearts of Palm, Roasted Beets, Roasted Squash, Maple Mustard Vinaigrette
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparing the Vegetables
- 1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for approximately 45 minutes to 1 hour, or until they are tender when pierced with a fork. Allow to cool, then peel and slice into wedges.
- 2
Roasting the Butternut Squash
While the beets are roasting, peel and cube the butternut squash into 1-inch pieces. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast in the same oven for 25-30 minutes, or until tender and slightly caramelized.
Making the Dressing
- 3
Combine Dressing Ingredients
In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper until well combined. Adjust seasoning to taste.
Assembling the Salad
- 4
Combine Salad Ingredients
In a large bowl, combine mixed greens, arugula, sliced roasted beets, roasted butternut squash, and hearts of palm. Toss gently to mix.
- 5