Winter Salad with Roasted Squash and Beets

Ingredients

• Beets

  Raw

  2 beet or 164g

• Squash

  Winter, butternut, raw

  2 cup, cubes or 280g

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Arugula

  Raw

  6 cup or 120g

• Walnuts

  Nuts, black, dried

  ¼ cup, chopped or 31g

• Goat cheese

  Soft type

  ¼ cup or 62g

• Pomegranates

  Raw

  ¼ cup arils (seed/juice sacs) or 44g

• Orange juice

  ¼ cup or 62g

• Vinegar

  Cider

  2 tbsp or 30g

• Maple syrups

  2 tbsp or 40g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

Directions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Place the cubed butternut squash and diced beets on the baking sheet. Drizzle with one-third of the olive oil, salt, pepper, and toss to coat.
3. Roast in the oven for 20-25 minutes, turning halfway through. Beets may cook faster, so check them earlier. Allow to cool slightly.
4. In a medium bowl, whisk together orange juice, cider vinegar, maple syrup, Dijon mustard, remaining olive oil, and salt and pepper to taste.
5. In a large bowl, arrange the arugula, roasted squash, beets, goat cheese, walnuts, and pomegranate seeds.
6. Pour the dressing over the salad and toss to combine.
7. Serve and enjoy!

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