Fall Roasted Vegetables Salad
All the best parts of fall in one salad!
Servings: 2 Large Salads
Ingredients
Salad:
- 1 small butternut squash peeled and chopped into ½” cubes or sliced (2 cups)
- 1 large red beet chopped into ½” cubes (2 cups)
- 1 ripe bosc pear sliced
- ½ cup pecans
- 1/3 cup golden raisins
- 10 ounces spring green mix or greens of choice
- 1 teaspoon white chia seeds
For the Maple Orange Cinnamon Dressing:
- 1 teaspoon orange zest
- 1/3 cup fresh orange juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon pure maple syrup
- 3 tablespoons olive oil
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 400 degrees F.
- Peel the butternut squash and either slice it into ½” slices or dice it into ½” cubes (or both).
- Lay the butternut squash on a baking sheet and drizzle enough olive oil over the pieces to coat them well.
- Sprinkle the butternut squash with salt.
- Peel and chop the beets and lay the pieces on a large piece of foil. Fold the foil, completely covering the beets, creating a foil packet. Place this packet on the baking sheet next to the butternut squash.
- Place the baking sheet in the oven and roast the vegetables for 50 minutes, or until the butternut squash is browned and crispy. Remove from the oven and allow the vegetables to cool.
- In a small bowl, whisk together the ingredients for the dressing.
- In a large serving bowl, add all of the salad ingredients (including the roasted vegetables). Toss in desired amount of Maple-Orange-Cinnamon Dressing and serve!
Nutrition
Serving: 1grams