Roasted Vegetable Fall Salad
Roasted Vegetable Fall Salad
Ingredients
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
Instructions
- Preheat your oven to 425 degrees.
- 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
- pieces and add it to the bowl as well.
- 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.
- Pour squash and beets onto a flat baking sheet and roast for 30 minutes or until they are soft all
- the way through and the edges turn a bit brown.
- While you are waiting for your veggies to roast, begin making your dressing.
- 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.
- Next, chop your pecans and apple. Once your veggies are done roasting, take them out and let them cool.
- 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.