This simple, easy recipe is perfect for any night that you feel like a light meal. I love beets and winter squash is probably my favorite food of all time. Put them together and I am done for.
INGREDIENTS & DIRECTIONS:
For the salad:
- 1 small butternut squash, peeled and cubed into 1 inch pieces
- 3-4 beets, peeled and cubed into 1 inch pieces
- 2 heads of Romaine lettuce, cut into bite-sized pieces. Or you can use any type of salad greens you like
- 1 apple, diced
- ¼ red onion, sliced thin
- Sliced almonds
Preheat your oven to 400. Peel and cut your squash and your beets and put them onto a baking sheet. Drizzle them with 1 T olive oil and give them a generous sprinkle of salt. Bake for about 30 minutes, or until the veggies are tender.
Meanwhile, prepare the other salad ingredients and the dressing.
For the dressing:
- 4 T balsamic vinegar
- 4 T olive oil
- 1 tsp dijon mustard
- Combine the dressing ingredients and whisk together until smooth.