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Roasted beet, butternut squash and apple salad

Yields6 Servings

This is a recipe I got in an Ina Garden book and it is so good I have not changed a thing. It is colourful, it is flavourful, and it even has crunch!

 1 lb Red beets, peeled and diced (1/2 inch)
 Olive oil
 Salt and pepper
 1 lb Butternut squash, peeled and diced (1/2 inch)
 1 lb Crisp red apple, halved, cored and sliced (1/2 inch)
 1 Large shallot, halved and sliced
 1 tsp Minced garlic
 2 tbsp Balsamic vinegar
 1 tsp Grated orange zest
 1 ½ tbsp Freshly squeezed orange juice
 1 tbsp Liquid honey
 1 ½ tsp Dijon mustard
 3 oz Baby arugula (6 cups)
 ¼ cup Roasted, salted almonds

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.


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


Place the roasted vegetables and fruit in a large bowl.
Add the arugula and vinaigrette and toss.
Sprinkle with the almonds and serve warm.

Nutrition Facts

Servings 0