Roasted Acorn Squash and Beet Salad

This is a perfect make-ahead salad. The beets, squash, and dressing can all be prepped ahead and refrigerated overnight. Then add it all to the salad greens and serve the salad at room temperature.

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4.0 by 22 people

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  • Makes: 6 servings
  • Prep: 30 mins
  • Roast: 1 hr 10 mins 400°F

Roasted Acorn Squash and Beet Salad

Directions

  1. Preheat oven to 400 degrees F. Tightly wrap beets, separated by color, in aluminum foil bundles. Place on middle oven rack. Roast 45 minutes to 1 hour, or until tender when tested with a sharp knife. Remove from the oven; cool slightly. Peel the beets and set aside.
  2. Place squash slices on a rimmed baking sheet. Toss with salt, pepper and 1 Tbsp. olive oil. Place on middle rack in oven and roast 15 minutes. Drizzle 1/3 cup maple syrup over squash, and roast another 10 minutes, or until tender. Cool.
  3. To make dressing, in a small bowl, whisk the mustard, lemon juice and 1/4 cup maple syrup. Add the 1/3 cup olive oil and whisk till smooth. Season to taste.
  4. To assemble, place salad greens in the middle of a large plate. Arrange beets and squash on lettuce. Pour half of the dressing over the salad. Sprinkle with pomegranate seeds. Pass remaining dressing. Makes 6 to 8 servings.
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Nutrition Facts (Roasted Acorn Squash and Beet Salad)

  • Per serving:
  • 281 kcal cal.,
  • 15 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 0 mg chol.,
  • 379 mg sodium,
  • 38 g carb.,
  • 4 g fiber,
  • 25 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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