Roasted acorn squash and beet salad

Name: Roasted acorn squash and beet salad
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 10
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

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By sherry monfils
@smonfils

The ultimate winter salad. The maple-raisin dressing is perfect for this yummy salad.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

20 Min

Cook:

1 Hr 25 Min

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
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How to Make Roasted acorn squash and beet salad

Step-by-Step

In 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.
Place 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.
In 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.

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