Winter Vegetable Salad
1 beet, roasted and diced 1/2 butternut squash, roasted and diced 2 tablespoons oil 2 teaspoons salt 1 1/2 teaspoons black pepper 1 cup leafy greens 1/2 cup oil 1/3 cup apple cider vinegar 1 lemon, juiced 1 teaspoon honey
Prep Time: 20 Minutes
Cooking Time: 20 Minutes
|Prep Time: 20 Minutes||Cooking Time: 20 Minutes|
- Preheat oven to 400F.
- Cut the top and root off beet. Peel with a vegetable peeler.
- Peel butternut squash, cut in half and clean out seeds.
- Dice beets and squash into ½ inch cubes. Toss with 1 tablespoon of oil, ½ teaspoon salt, ¼ teaspoon pepper. Bake until tender, about 15-20 minutes. Cool completely when cooked.