Recipes and Cooking Roasted Acorn Squash and Beet Salad 4.1 (28) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2012 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 30 mins Roast Time: 1 hrs 10 mins Total Time: 1 hrs 40 mins Servings: 6 Jump to Nutrition Facts 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 ⅓ cup maple syrup 3 cup mixed greens Vinaigrette 1 teaspoon Dijon-style mustard ¼ cup fresh lemon juice ¼ cup maple syrup ⅓ cup olive oil ⅓ cup fresh pomegranate seeds Directions 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. 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. Rate it Print Nutrition Facts (per serving) 281 Calories 15g Fat 38g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 281 % Daily Value * Total Fat 15g 19% Saturated Fat 2g 10% Sodium 379mg 16% Total Carbohydrate 38g 14% Total Sugars 25g Protein 2g Vitamin C 17.7mg 89% Calcium 80.8mg 6% Iron 1.4mg 8% Potassium 635mg 14% Folate, total 116.9mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.