roasted acorn squash and beet salad
(1 RATING)
The ultimate winter salad. The maple-raisin dressing is perfect for this yummy salad.
No Image
prep time
20 Min
cook time
1 Hr 25 Min
method
---
yield
10 serving(s)
Ingredients
- 1/4 cup lemon juice
- 1/4 cup plus 1/3 cup real maple syrup
- 1 teaspoon dijon mustard
- 1/3 cup plus 2 tbsp olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon plus 1/4 tsp pepper
- 1 pound red beets, trimmed
- 1 - 2 pond acorn squash, peeled, seeded, cut into 1/2
- 8 ounces mixed organic greens
- - handful of walnuts
- 1/3 cup raisins
How To Make roasted acorn squash and beet salad
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Step 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.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Lettuce Salads
Category:
Other Salads
Tag:
#Healthy
Keyword:
#squash
Keyword:
#and
Keyword:
#roasted
Keyword:
#acorn
Keyword:
#Beet
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