Roasted acorn squash and beet salad
By
sherry monfils
@smonfils
1
The ultimate winter salad. The maple-raisin dressing is perfect for this yummy salad.
Ingredients
- 1/4 c
- lemon juice
- 1/4 c
- plus 1/3 cup real maple syrup
- 1 tsp
- dijon mustard
- 1/3 c
- plus 2 tbsp olive oil
- 1/2 tsp
- salt
- 1/8 tsp
- plus 1/4 tsp pepper
- 1 lb
- red beets, trimmed
- 1
- 2 pond acorn squash, peeled, seeded, cut into 1/2
- 8 oz
- mixed organic greens
- handful of walnuts
- 1/3 c
- raisins
How to Make Roasted acorn squash and beet salad
- 1In small bowl, whisk together lemon juice, 1/4 cup maple syrup and mustard. Add 1/3 cup plus 1 tbsp olive oil, whisk until smooth. Whisk in 1/4 tsp salt and 1/8 tsp pepper.
- 2Place oven rack in middle of oven. Tightly wrap beets in foil. Heat oven to 400. Roast beets for about an hour or until tender. Cool. Peel. Place squash on jelly roll pan. Toss w/ remaining 1 tbsp oil, 1/4 tsp salt and 1/4 tsp pepper. Roast for 15 mins. Drizzle w/ remaining maple syrup. Roast until tender, about 10 mins. Cool.
- 3In lg serving bowl, toss salad greens w/ beets, squash and walnuts. Add raisins to vinaigrette dressing. Pour half over salad. Toss, serve w/ remaining dressing.
About Roasted acorn squash and beet salad
Other Tag: Healthy
