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Roasted Acorn Squash and Beet Salad

Makes: 6 to 8 servings
Prep 30 mins Roast 400°F1 hr 10 mins
Roasted Acorn Squash and Beet Salad
Ingredients
  • 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
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.

Nutrition Facts (Roasted Acorn Squash and Beet Salad)
  • Servings Per Recipe 6,
  • cal. (kcal) 281,
  • Fat, total (g) 15,
  • chol. (mg) 0,
  • sat. fat (g) 2,
  • carb. (g) 38,
  • Monounsaturated fat (g) 10,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • 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 (g) 117,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 379,
  • Potassium (mg) 635,
  • calcium (mg) 81,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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