We’re committed to eating fresh and healthy this winter! When you think of a salad, you may think of light and refreshing meals in warmer weather, the words “hearty” and “warm” may not cross your mind when thinking of a salad.
But this salad is different! We love to make this roasted beets and butternut squash salad in the winter, its warm, savoury and earthy flavours are so inviting – this salad is so filling and makes you feel good from the inside and out.
Here’s what you need to make this beautiful winter salad:
Ingredients:
Salad:
2 beets (peeled and sliced)
2 cups butternut squash (peeled and diced)
2 tablespoons olive oil
salt and pepper
6 cups arugula
1/4 cup chopped walnuts
1/4 cup crumbled goat cheese
1/4 cup pomegranate seeds
Dressing:
The juice of 1 large orange
2 tbsp apple cider vinegar
2 tbsp pure maple syrup
1 tbsp Dijon mustard
salt and pepper (to taste)
1/3 cup olive oil
Preparation:
Preheat the oven to 425 degrees F.
Spray two baking sheets with olive oil and place the beets in a single layer on one of the baking sheets, drizzle with some olive oil and sprinkle with salt and pepper. Use the same method for the butternut squash. Roast the beets and squash in the preheated oven for 20-25 minutes, turning the beets and squash over halfway through. Watch the beets since they may not take as long as the squash to cook. Remove and set aside to cool for a few minutes.
In the meantime, start making your dressing. Pour the orange juice, apple cider vinegar, maple syrup, dijon mustard, salt and pepper, and olive oil into a Mason jar and shake well to emulsify.
Now, build your salad: Place your arugula into your serving dish, top with the roasted beets and squash, chopped walnuts, crumbled goat cheese, and pomegranate seeds, and lightly toss. Pour the dressing over the salad and toss it all together. Serve and enjoy!
This salad tastes as beautiful as it looks! If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.