Butternut and Beet Salad
Butternut and beet salad is the perfect fall combo that is nutritious, filling, and tossed in a delicious homemade vinaigrette dressing.
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Servings: 4
Ingredients
- 16 ounces 2 cups diced butternut squash
- 1 tablespoon extra virgin olive oil
- Pinch of salt and pepper
- 1 pound beets any type you like, scrubbed and wrapped in foil
- 2 cups cooked farro
- 1/3 cup pumpkin seeds toasted
- 1/3 cup dried unsweetened cranberries
Dressing:
- ½ cup extra virgin olive oil
- ½ cup apple cider vinegar
- 1 teaspoon maple syrup
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425 degrees F. Line sheet pan with parchment paper or foil.
- Place squash on baking sheet, add oil, salt, and pepper and toss together.
- Bake squash and foil wrapped beets in oven for 30 minutes. Toss squash halfway.
- Remove squash and set aside. Check beets; depending on size, may need 10 to 20 more minutes.
- Remove beets and allow to cool for 10 to 20 minutes. Remove foil and, under running cool water, gently peel off skin with fingers.
- Dice beets.
- In a bowl, add squash, beets, and farro.
- In a separate bowl, add dressing ingredients and whisk together well.
- Add half dressing to bowl with squash and toss together well. Add pumpkin seeds and cranberries and mix throughout.
- Serve with remaining dressing on the side.