WINTER SALAD RECIPE (HEALTHY & EASY!)

INGREDIENTS

Tap underlined ingredients to see where to get them.

ROASTED VEGETABLES:

• 2 cups Butternut squash (peeled and diced; about 1.5 lbs or 1/2 of a medium squash)
• 2 tbsp Olive oil
• 5/8 tsp Sea salt (divided into 1/2 tsp and 1/8 tsp)
• 3/8 tsp Black pepper (divided into 1/4 tsp and 1/8 tsp)
• 1 large Beet (peeled and cubed)

COLD INGREDIENTS:

• 4 cups Mixed greens
• 2 medium Green apples (sliced)
• 1/2 cup Pomegranate seeds
• 1/4 cup Pecans (use sunflower or pumpkin seeds for nut-free)

MAPLE DIJON DRESSING:

• 1/2 cup Olive oil
• 2 tbsp Dijon mustard
• 2 tbsp Maple syrup (I use Wholesome Yum sugar-free maple syrup, but any kind will work)
• 1 tbsp Lemon juice
• 1/2 tsp Sea salt (to taste)
• 1/4 tsp Black pepper (to taste)

INSTRUCTIONS

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 425 degrees F (218 degrees C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the diced butternut squash with 1 tablespoon of oil (14.8 ml), 1/2 teaspoon of salt (2.84 g), and 1/4 teaspoon of pepper (1.42 g). Arrange in a single layer on the baking sheet.
3. In the same bowl (or another bowl), toss the quartered beets with the remaining 1 tablespoon of oil (14.8 ml), 1/8 teaspoon of salt (0.7 g), and 1/8 teaspoon of pepper (0.7g). Arrange on the same baking sheet.
4. Roast the butternut squash and beets in the oven for 25-30 minutes, until tender.
5. Meanwhile, prepare the dressing. Combine all ingredients in a small jar. Stir (or cover with a lid and shake).
6. In a large salad bowl, combine the mixed greens, roasted vegetables, apple slices, pomegranate, and pecans.
7. Drizzle the winter salad with dressing and serve.