{"id":7908,"date":"2022-06-09T22:00:38","date_gmt":"2022-06-10T03:00:38","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=7908"},"modified":"2022-06-09T22:00:38","modified_gmt":"2022-06-10T03:00:38","slug":"roasted-beet-butternut-squash-and-apple-salad","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=roasted-beet-butternut-squash-and-apple-salad","title":{"rendered":"Roasted beet, butternut squash and apple salad"},"content":{"rendered":"

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!<\/h2>\n

Ingredients<\/h3>\n
\n
1<\/span> lb<\/span> Red beets, peeled and diced (1\/2 inch)<\/span><\/div>\n
Olive oil<\/span><\/div>\n
Salt and pepper<\/span><\/div>\n
1<\/span> lb<\/span> Butternut squash, peeled and diced (1\/2 inch)<\/span><\/div>\n
1<\/span> lb<\/span> Crisp red apple, halved, cored and sliced (1\/2 inch)<\/span><\/div>\n
1<\/span> <\/span> Large shallot, halved and sliced<\/span><\/div>\n
1<\/span> tsp<\/span> Minced garlic<\/span><\/div>\n
2<\/span> tbsp<\/span> Balsamic vinegar<\/span><\/div>\n
1<\/span> tsp<\/span> Grated orange zest<\/span><\/div>\n
1 ½<\/span> tbsp<\/span> Freshly squeezed orange juice <\/span><\/div>\n
1<\/span> tbsp<\/span> Liquid honey<\/span><\/div>\n
1 ½<\/span> tsp<\/span> Dijon mustard<\/span><\/div>\n
3<\/span> oz<\/span> Baby arugula (6 cups)<\/span><\/div>\n
¼<\/span> cup<\/span> Roasted, salted almonds<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
\n

Preheat the oven to 450 F.
\nArrange two oven racks evenly separated.
\nPlace 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.
\nOn 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.
\nRoast both pans of vegetables for 25 to 30 minutes , tossing occasionall, until everything is tender and lightly browned.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Meanwhile, for the vinaigrette, heat 1\/3 cup olive oil in a small saut\u00e9 pan over medium low heat.
\nAdd the shallots and cook for 3 minutes.
\nAdd the garlic and cook for 30 seconds.
\nOver low heat whisk in the balsamic vinegar, orange zest, orange juice, honey, mustard, 1\/2 tsp salt and 1\/4 tsp pepper.
\nKeep warm<\/p>\n<\/div>\n<\/div>\n

\n
\n

Place the roasted vegetables and fruit in a large bowl.
\nAdd the arugula and vinaigrette and toss.
\nSprinkle with the almonds and serve warm.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":7815,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[83],"class_list":["post-7908","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-salads"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/7908","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7908"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/media\/7815"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7908"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=7908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}