Winter Salad
Ingredients
Roasted Vegetables
-
2
cups
Butternut squash (peeled and diced)
-
2
tbsp
Olive oil
-
⅝
tsp
Sea salt
-
⅜
tsp
Black pepper
-
1
large
Beet (peeled and cubed)
Cold Ingredients
-
4
cups
Mixed greens
-
2
medium
Green apples (sliced)
-
½
cup
Pomegranate seeds
-
¼
cup
Pecans
Maple Dijon Dressing
-
½
cup
Olive oil
-
2
tbsp
Dijon mustard
-
2
tbsp
Maple syrup
-
1
tbsp
Lemon juice
-
½
tsp
Sea salt
-
¼
tsp
Black pepper
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Toss the diced butternut squash with 1 tablespoon of oil, ½ teaspoon of salt, and ¼ teaspoon of pepper, then arrange on the baking sheet.
- In a separate bowl, toss the quartered beets with the remaining oil, ⅛ teaspoon of salt, and ⅛ teaspoon of pepper, and arrange on the baking sheet.
- Roast the butternut squash and beets for 25-30 minutes until tender.
- Meanwhile, prepare the dressing by combining all dressing ingredients in a jar and shaking or whisking together.
- In a large salad bowl, combine the mixed greens, roasted vegetables, sliced apples, pomegranate, and pecans.
- Drizzle the salad with the dressing and serve.
Nutrition Facts (estimated)
Servings
6
Calories
346
Total fat
26g
Total carbohydrates
29.5g
Total protein
2.8g
Sodium
0mg
Cholesterol
0mg
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