Ingredients:
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2 medium beets (peeled and cubed)
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2 cups butternut squash (peeled and cubed)
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2 tbsp olive oil
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1/2 tsp salt
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1/4 tsp black pepper
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2 oz goat cheese (crumbled)
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1/4 cup walnuts (toasted)
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2 cups arugula or spinach (optional)
Instructions:
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Prepare veggies:
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Preheat oven to 400°F (200°C). Toss the beets and butternut squash with olive oil, salt, and pepper.
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Roast:
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Spread on a baking sheet and roast for 25-30 minutes, turning halfway through.
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Assemble salad:
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In a large bowl, layer the roasted beets, squash, arugula, goat cheese, and walnuts.
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Dress:
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Drizzle with balsamic vinegar and toss gently before serving.