Beet and Butternut Squash Roasted Salad
|
|
Beet and Butternut Squash Roasted Salad
|
| Servings |
| 61.5 cup servings |
|
|
Ingredients
- 3cups butternut squashpeeled and cubed
- 6medium beetspeeled and cubed
- 1cup pecanschopped
- 1cup balsamic vinegar
- 2Tablespoons maple syrup
- 3cups arugula
- 1/3cup goat cheesecrumbled
Instructions
- Preheat oven to 400 degrees.
- On a foil-lined baking sheet, spread the squash and beets in a single layer. Bake in the over for 20-25 minutes or until the squash and beets are soft.
- On a separate baking sheet, spread the chopped pecans and bake for 3-4 minutes or until fragrant. Take care not to burn.
- While the squash and beets are roasting in the oven, in a small saucepan begin to heat the balsamic vinegar and maple syrup together. Stir frequently and bring to a slight simmer to reduce.
- Fill a large bowl with the arugula, place the roasted squash and beets on top of the arugula, drizzle with the balsamic reduction. Top with the toasted pecans and goat cheese. Serve warm.
Recipe Notes
