Roasted Vegetable Fall Salad

Prep Time 10 min Cook Time 30 min Serves 4 servings     adjust servings

Roasted Vegetable Fall Salad


    For the salad

    • 2-3 cups spinach
    • 2 cups arugula
    • 1 butternut squash, peeled, de-seeded and chopped
    • 1 golden beetroot, peeled and chopped small (optional)
    • 2 T avocado oil
    • 1 T maple syrup
    • Raw pumpkin seeds

    For the dressing

    • 1/3 cup avocado oil
    • 3 T fresh lime juice
    • 1 T dijon mustard
    • 1-2 T maple syrup (depending on your level of sweetness)
    • 1 garlic clove pressed
    • sea salt
    • Cracked pepper
    • 1/3 cup pecans chopped
    • 1 apple, chopped small


    1. Preheat your oven to 425 degrees.
    2. Peel, de-seed and cut your butternut squash into half-inch chunks and set aside in a mixing bowl. Then, peel and cut your golden beetroot into small
    3. pieces and add it to the bowl as well.
    4. Combine 2 T of avocado oil, 1 T real maple syrup, sea salt and cracked pepper to the mixing bowl and toss, making sure the veggies are coated.
    5. Pour squash and beets onto a flat baking sheet and roast for 30 minutes or until they are soft all
    6. the way through and the edges turn a bit brown.
    7. While you are waiting for your veggies to roast, begin making your dressing.
    8. In a blender , combine all of the dressing ingredients and blend until well mixed. Do a quick taste test and adjust accordingly. Place in the refrigerator until time to serve, this allows the dressing flavors to set.
    9. Next, chop your pecans and apple. Once your veggies are done roasting, take them out and let them cool.
    10. Assemble your salad: spinach, arugula, roasted butternut squash and beets, chopped pecans and apple, sprinkle raw pumpkin seeds on top, drizzle with dressing and voila! Your salad is complete! Time to serve and enjoy.


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