Rating: 4 stars
28 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
  • 28 Ratings

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.

Source: Better Homes and Gardens

Gallery

Credit: Con Poulos

Recipe Summary test

prep:
30 mins
roast:
1 hr 10 mins
total:
1 hr 40 mins
Servings:
6
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Ingredients

Salad
Vinaigrette

Directions

Instructions Checklist
  • Preheat oven to 400°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.

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  • 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.

  • 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.

  • 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

281 calories; fat 15g; saturated fat 2g; carbohydrates 38g; mono fat 10g; poly fat 2g; insoluble fiber 4g; sugars 25g; protein 2g; vitamin a 534.5IU; vitamin c 17.7mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 0.8mg; vitamin b6 0.2mg; folate 116.9mcg; sodium 379mg; potassium 635mg; calcium 80.8mg; iron 1.4mg.
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