1lbCrisp red apple, halved, cored and sliced (1/2 inch)
1Large shallot, halved and sliced
1tspMinced garlic
2tbspBalsamic vinegar
1tspGrated orange zest
1 ½tbspFreshly squeezed orange juice
1tbspLiquid honey
1 ½tspDijon mustard
3ozBaby arugula (6 cups)
¼cupRoasted, salted almonds
1
Preheat the oven to 450 F.
Arrange two oven racks evenly separated.
Place the beets on a sheet pan, toss with 2 tbsp olive oil, 1/2 tsp pepper and 1/2 tsp salt ans spread out in one layer.
On second sheet pan, toss the butternut squash and apples with 2 tbsp olive oil, 1 tsp salt and 1/2 tsp pepper and spread out in one layer.
Roast both pans of vegetables for 25 to 30 minutes , tossing occasionall, until everything is tender and lightly browned.
2
Meanwhile, for the vinaigrette, heat 1/3 cup olive oil in a small sauté pan over medium low heat.
Add the shallots and cook for 3 minutes.
Add the garlic and cook for 30 seconds.
Over low heat whisk in the balsamic vinegar, orange zest, orange juice, honey, mustard, 1/2 tsp salt and 1/4 tsp pepper.
Keep warm
3
Place the roasted vegetables and fruit in a large bowl.
Add the arugula and vinaigrette and toss.
Sprinkle with the almonds and serve warm.
Ingredients
1lbRed beets, peeled and diced (1/2 inch)
Olive oil
Salt and pepper
1lbButternut squash, peeled and diced (1/2 inch)
1lbCrisp red apple, halved, cored and sliced (1/2 inch)
1Large shallot, halved and sliced
1tspMinced garlic
2tbspBalsamic vinegar
1tspGrated orange zest
1 ½tbspFreshly squeezed orange juice
1tbspLiquid honey
1 ½tspDijon mustard
3ozBaby arugula (6 cups)
¼cupRoasted, salted almonds
Directions
1
Preheat the oven to 450 F.
Arrange two oven racks evenly separated.
Place the beets on a sheet pan, toss with 2 tbsp olive oil, 1/2 tsp pepper and 1/2 tsp salt ans spread out in one layer.
On second sheet pan, toss the butternut squash and apples with 2 tbsp olive oil, 1 tsp salt and 1/2 tsp pepper and spread out in one layer.
Roast both pans of vegetables for 25 to 30 minutes , tossing occasionall, until everything is tender and lightly browned.
2
Meanwhile, for the vinaigrette, heat 1/3 cup olive oil in a small sauté pan over medium low heat.
Add the shallots and cook for 3 minutes.
Add the garlic and cook for 30 seconds.
Over low heat whisk in the balsamic vinegar, orange zest, orange juice, honey, mustard, 1/2 tsp salt and 1/4 tsp pepper.
Keep warm
3
Place the roasted vegetables and fruit in a large bowl.
Add the arugula and vinaigrette and toss.
Sprinkle with the almonds and serve warm.
