• 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
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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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Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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; 15 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 0 mg cholesterol; 379 mg sodium. 635 mg potassium; 38 g carbohydrates; 4 g fiber; 25 g sugar; 2 g protein; 0 g trans fatty acid; 534 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 117 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 1 mg iron;

Reviews

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