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Roasted Beet and Butternut Squash Salad

By : | Comments Off on Roasted Beet and Butternut Squash Salad | On : October 30, 2017 | Category : Sides/salad

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Roasted Beet and Butternut Squash Salad

Course Salad
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 4

Ingredients

  • 1 butternut squash
  • 1 -2 lbs. mixed beets
  • 1/2 red onion sliced
  • cherry tomatoes halfed
  • 1-2 watermelon radish sliced thin
  • mixed greens

Salad Dressing

  • 1/2 cup olive oil
  • 1/4 cup apple cider vineager
  • 1-2 tbsp. honey
  • 1 tsp. kosher salt
  • pepper

Instructions

  • Prepare two sheet trays lined with parchment or heavy duty foil. Peel the butternut squash, remove the seeds. Cut into a large dice. Put on a sheet tray. Put olive oil, salt and pepper. Roast in a 375° F preheated oven for 45 minutes or until fork tender. Wash and trim the beets. Wrap in foil with a little olive oil and make a packet of tin foil. Roast in the same oven, and time as the squash. Prep and wash the other veggies and set aside. Prepare the dressing. When the beets and veggies are cool enough to handle, add them to the salad. Pour on the dressing and enjoy with crusty bread. Bon Appetit.

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