Roasted Beet and Butternut Squash Salad
This summery salad with roasted beets and butternut squash, is refreshing and delicious. Simple and quick for both lunch and dinner meals. Add your desired protein to make it a complete meal or without to have it as part of your side.
Certified Health and Nutrition Coach
Preheat to 425 degrees.
2 eachpeeled and sliced
3 cupspeeled and sliced
Peel and slice 2 beets
Peel and slice 3 cups of butternut squash
Cook protein of choice
Juice 1 orange
Place parchment paper on baking sheet. Place beets in a single layer on the baking sheet. Drizzle with some olive oil and sprinkle with salt and pepper. Use the same method for the butternut squash.
Roast the beets and squash in the preheated oven for 20-25 minutes, turning the bests and squash over halfway through.
Watch the beets since they may not take as long as the squash to cook.
Remove and set aside to cool for a few minutes.
Pour the orange juice, apple cider vinegar, honey/maple, Dijon, salt and pepper and olive oil into a mason jar and shake well to emulsify.
Place the arugula into a large bowl or platter, top with the roasted beets and squash, chopped walnuts, crumbled cheese, pomegranate seeds, optional protein, and lightly toss. Pour the dressing over the salad and toss again until fully mixed. Serve and enjoy!
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I love sharing my passion for health and wellness. I am a Certified Health and Nutrition Coach Professional with a MS and BS in Kinesiology. I want to help you make a lifelong transformation with a new approach to living a healthier lifestyle.Read more...
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