Roasted Acorn Squash and Beet Salad

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This is a perfect make-ahead salad. The beets, squash and dressing can all be prepped ahead and refrigerated overnight. Then add it all to the salad greens and serve the salad at room temperature.

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  • 1

Ingredients

  • Salad
  • 1 pound small yellow, red and/or Chioggia beets
  • 1 acorn squash, about 1 1/4 pounds, peeled, seeded, and cut into 1/2-inch slices
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1/3 cup maple syrup
  • 3 cups mixed greens
  • Vinaigrette
  • 1 teaspoon Dijon-style mustard
  • 1/4 cup fresh lemon juice
  • 1/4 cup maple syrup
  • 1/3 cup olive oil
  • 1/3 cup fresh pomegranate seeds

Preparation

Step 1

1. Preheat oven to 400 degrees F. Tightly wrap beets, separated by color, in aluminum foil bundles. Place on middle oven rack. Roast 45 minutes to 1 hour, or until tender when tested with a sharp knife. Remove from the oven; cool slightly. Peel the beets and set aside.

2. Place squash slices on a rimmed baking sheet. Toss with salt, pepper and 1 Tbsp. olive oil. Place on middle rack in oven and roast 15 minutes. Drizzle 1/3 cup maple syrup over squash, and roast another 10 minutes, or until tender. Cool.

3. To make dressing, in a small bowl, whisk the mustard, lemon juice and 1/4 cup maple syrup. Add the 1/3 cup olive oil and whisk till smooth. Season to taste.

4. To assemble, place salad greens in the middle of a large plate. Arrange beets and squash on lettuce. Pour half of the dressing over the salad. Sprinkle with pomegranate seeds. Pass remaining dressing. Makes 6 to 8 servings.

Makes: 6 to 8 servings
Prep 30 mins
Roast 400°F 1 hr 10 mins

nutrition facts (Roasted Acorn Squash and Beet Salad)
Servings Per Recipe 6, cal. (kcal) 281, Fat, total (g) 15, sat. fat (g) 2, carb. (g) 38, Monosaturated fat (g) 10, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 25, pro. (g) 2, vit. A (IU) 534, vit. C (mg) 18, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 117, sodium (mg) 379, Potassium (mg) 635, calcium (mg) 81, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

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