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Roasted Butternut Squash and Beet Salad with Queso Cojita

Makes: 6 to 8 servings
Prep 30 mins Roast 425°F 45 mins
Roasted Butternut Squash and Beet Salad with Queso Cojita
  • 4 - 6  small beets, scrubbed and trimmed
  • 1  tablespoon  olive oil
  • 1  butternut squash (1 to 1-1/2 pounds) or 1-pound wedge calabaza squash (available in Mexican markets)
  • 1  recipe Marinated Red Onion Vinaigrette
  • 8  cups  mixed baby salad greens or torn mixed greens
  • 1 1/2  ounces  Cotija or Parmigiano-Reggiano cheese, coarsely shredded (1/3 cup)
  • 1/4  cup  pumpkin seeds (pepitas), toasted

1. Preheat oven to 425 degrees F. Brush beets with oil. Wrap in foil. Place foil packet directly on oven rack; roast for 45 to 60 minutes or until beets are tender.

2. Peel squash; halve butternut squash and remove seeds. Cut squash into 1-inch pieces. Arrange pieces in a 13x9x2-inch baking pan. Roast squash alongside the beets for 15 minutes. Drizzle 2 tablespoons of the Marinated Red Onion Vinaigrette over squash; toss to coat. Roast for 5 to 10 minutes more or until tender. Slightly cool squash and beets. Peel beets and cut into bite-size cubes. Place beets in a medium bowl and drizzle with another 1 tablespoon of the vinaigrette; set beets and squash aside.

3. In a large bowl toss salad greens with the remaining vinaigrette. Divide greens among six to eight salad plates. Arrange beets and squash on top of salads. Sprinkle with cheese and pumpkin seeds. Serve immediately.

Marinated Red Onion Vinaigrette

Yield: Makes about 3/4 cup dressing.
Chill 30 mins
  • 1/3  cup  very thinly sliced red onion, cut into 1-inch pieces
  • 1/3  cup  cider vinegar
  • 1/4  cup  pumpkin seed oil, toasted sesame oil, or olive oil
  • 2  tablespoons  honey
  •  dash of salt

1. In a screw-top jar combine red onion, cider vinegar, oil, honey, and a dash salt. Cover and shake well to combine. Refrigerate for at least 30 minutes or up to 4 days. Makes about 3/4 cup dressing.

Nutrition Facts (Roasted Butternut Squash and Beet Salad with Queso Cojita )
  • Servings Per Recipe 6,
  • cal. (kcal) 258,
  • Fat, total (g) 17,
  • chol. (mg) 5,
  • sat. fat (g) 4,
  • carb. (g) 21,
  • Monounsaturated fat (g) 7,
  • Polyunsaturated fat (g) 6,
  • fiber (g) 4,
  • sugar (g) 10,
  • pro. (g) 8,
  • vit. A (IU) 73,
  • vit. C (mg) 20,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 117,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 181,
  • Potassium (mg) 612,
  • calcium (mg) 151,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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