Roasted Beet & Butternut Squash Salad

Pinch Me Good has a roasted beet butternut squash salad that I love and so today we are making it with one slight modification- cranberries in place of pomegranate. Why? Because we didn't have any pomegranate. Thats all. I love this recipe because it is featuring fall ingredients like winter squash and beets. The dressing is light, simple and versatile and the toppings are the best combination of creamy, crunchy, and sweet. This salad has it all! If I were going to make an additional change it would be to add some roasted chickpea in here for a touch more protein and crunch.

Roasting vegetable I think is tastiest. It breaks down those starches in to sugar which sevens up the veg and takes out that earthiness. YUMM

Cutting Board, Knife, 2 large sheet pans
4 medium beets (~ 1pound total ), sliced
2 pounds cubed butternut squash,
1 tsp olive oil
Hefty pinch of salt & pepper
Mix on sheet pan roast at 400F for 30 minutes. turn half way

Blender Bottle or Jar and whisk
Juice of 1 large orange
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1/3 cup virgin olive oil
pinch salt & pepper
Combine and mix

Large Bowel
5-7 ounces washed arugula or spinach
5 ounces goat cheese
1/4 - 1/3 cup walnuts
1/4 - 1/3 cup dried cranberries
lots greens with dressing then layer ingredients

Eat warm or cold!