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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. 


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.