- make this recipe
- user reviews ()
- Salad
- 1 pound small yellow, red and/or Chioggia beets
- 1 acorn squash, about 1 1/4 pounds, peeled, seeded, and cut into 1/2-inch slices
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/3 cup maple syrup
- 3 cups mixed greens
- Vinaigrette
- 1 teaspoon Dijon-style mustard
- 1/4 cup fresh lemon juice
- 1/4 cup maple syrup
- 1/3 cup olive oil
- 1/3 cup fresh pomegranate seeds
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.
- Servings Per Recipe 6,
- cal. (kcal) 281,
- Fat, total (g) 15,
- sat. fat (g) 2,
- carb. (g) 38,
- Monosaturated fat (g) 10,
- Polyunsaturated fat (g) 2,
- fiber (g) 4,
- sugar (g) 25,
- pro. (g) 2,
- vit. A (IU) 534,
- vit. C (mg) 18,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 117,
- sodium (mg) 379,
- Potassium (mg) 635,
- calcium (mg) 81,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
