Beet and Butternut Squash Salad

Beet and Butternut Squash Salad
Makes 8
Prep 15 m
Roast 60 m
Stand 30 m

Ingredients

Salad

Dressing

Directions

  1. 1 of 1 Heat oven to 400 degrees .

Salad

  1. 1 of 3 Trim beets, then rinse, dry and wrap each beet in aluminum foil. Place on one side of a jelly roll or roasting pan. Place butternut squash on other side of pan, drizzle with oil and toss to coat.
  2. 2 of 3 Bake at 400 degrees for 20 minutes, until squash is fork-tender. Remove pan from oven and transfer squash to a medium bowl to cool. Return beets to oven and roast at 400 degrees for 30 to 40 minutes, until center of beets can be pierced with a fork. Let cool on pan 30 minutes, until cool enough to handle.
  3. 3 of 3 Place arugula in a large serving bowl and toss with cilantro and squash.

Dressing

  1. 1 of 2 In a small bowl, whisk all ingredients until combined.
  2. 2 of 2 When beets are cool, put on gloves and unwrap golden beets. You will be able to slide peels off them. Cut beets into 1- to 1 1/2-inch cubes and scatter over greens. Repeat with red beets; scatter over salad. Whisk dressing, drizzle over salad and toss. Scatter pomegranate seeds on top.
Nutrition Information for Beet and Butternut Squash Salad
Servings Per Recipe: 8
Per Serving: