Roasted Beet and Butternut Squash Salad

Beets + goat cheese = best combo ever! Add in some pomegranate, walnuts, orange dressing, and you have the perfect side salad (or meal)!

Ingredients:

Salad

• 2 beets, peeled and sliced

• 2 cups butternut squash, peeled and diced

• 2 tbs olive oil

• Salt and pepper to taste

• 6 cups greens of choice (I used spinach and arugula)

• 1/4 cup chopped walnuts

• 1/4 cup goat cheese, crumbled

• 1/4 cup pomegranate seeds

Dressing

• 1/4 cup orange juice (or the juice of a large orange)

• 2 tbs apple cider vinegar

• 2 tbs maple syrup

• 1 tbs dijon mustard

• 1/3 cup olive oil

• Salt and pepper to taste

Method:

Roast the beets and squash

1. Preheat the oven to 425°F.

2. Place the beets in a single layer on a parchment-lined baking sheet, drizzle with some olive oil and sprinkle with salt and pepper.

3. Use the same method for the butternut squash.

4. Roast the beets and squash in the preheated oven for 20-25 minutes, turning the beets and squash halfway through.

5. Remove and set aside to cool.

Make the dressing

1. Pour the orange juice, apple cider vinegar, maple syrup, dijon mustard, salt and pepper, and olive oil into a jar and shake well to emulsify.

Build the salad

1. Place the greens into a large bowl or platter, top with the roasted beets and squash, chopped walnuts, crumbled goat cheese, and pomegranate seeds. Pour the dressing over the salad and toss it all together.