Roasted Beet and Butternut Salad
Instead of hibernating through the winter months, let’s create some vibrancy from the inside out! This Roasted Beet and Butternut Squash Salad with juicy pomegranate seeds, fresh parsley and nutty pecans is as stunning visually as it is delicious!
This is the second winter salad recipe in my Winter Salad Series that I’ve been sharing over on Instagram @christies.lovestory. After devouring yesterday’s salad, I can honestly tell you that I am feeling SO much better! The holidays can be hard on so many levels. This holiday, I really let my nutrition slide.
Which is why I am challenging myself to create 10 delicious and nutrient packed winter salads that I can share with you all! I want us all to feel our best going into 2024! Let’s celebrate the season with this nutritious, beautiful and delicious salad.
Roast the vegetables
You’ll begin by preheating your oven and preparing the vegetables. Peel and cube the butternut squash, cut the beets and the red onion into equal sized pieces. Arrange them on a baking sheet, toss them in olive oil, sprinkle with oregano and paprika, salt, and pepper, then roast until they caramelize and sweet.
Step 2
While your vegetables are roasting, you’ll prepare your pomegranate seeds by releasing them from the skin. Rinse your chickpeas and chop your pecans.
Whisk together your vinaigrette
Finally, whisk together the vinaigrette ingredients in a container with a tight fitting lid.
Assemble and Enjoy!
Roasted Beet and Butternut Salad
Ingredients:
1 butternut squash, cubed
2 large beetroot, cubed
1 red onion, chopped into 1” pieces
1/2 cup chickpeas, rinsed and drained
4 tbsp chopped parsley
1/4 cup chopped pecans
1/4 cup pomegranate seeds
1 tsp oregano
1 tsp salt
1 tsp paprika
Olive oil
For the Vinaigrette:
1/2 cup extra virgin olive oil
1 tbsp date syrup
1/2 shallot, finely diced
1 tsp dijon mustard
1/2 tsp salt
1/2 tsp black pepper
2 tbsp lemon juice
Directions:
Preheat the oven to 400F. Arrange the butternut squash, beets and onion on a rimmed baking sheet lined with parchment paper. Drizzle with olive oil and season with oregano, salt, and paprika. Bake for 25-30 minutes.
Place all the salad ingredients into a bowl.
Prepare the vinaigrette by combining all the ingredients in a blender, or shaking to combine in a container with a tight fitting lid.
Dress the salad and enjoy!
Leave me a comment or review if you try this warm and wonderful winter salad recipe! Don’t forget to tag me @christies.lovestory. I love seeing your kitchen creations!