Roasted Beets and Butternut Squash Salad
Ingredients
* 6 cups Arugula
* 1 1/2 cups Beets
* 2 cups Butternut squash
* 1/4 cup Pomegranate seeds
* 1 tablespoon Dijon mustard
* 2 tablespoons pure maple syrup
* 1/4 tsp Black pepper, ground
* 1/2 tsp Kosher salt
* 7 1/3 tbsp Olive oil
* 2 tablespoons apple cider vinegar
* 1/4 cup Walnuts
* 1/4 cup Orange juice
* 1/4 cup Goat cheese
Instructions
1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the cubed butternut squash on the baking sheet in an even layer, leaving some room for the beets. Add the beets to the pan. Drizzle with 1-2 tablespoons olive oil, and season with salt and pepper. Toss to coat. Roast for 20-25 minutes, turning the beets and squash halfway through. Beets may cook faster, so keep an eye on them. Remove from the oven and let cool for a few minutes.
2. In a medium bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, orange juice, and remaining olive oil until emulsified. Alternatively, combine the ingredients in a mason jar with a lid and shake well.
3. In a large bowl, combine the arugula, roasted squash, roasted beets, goat cheese, walnuts, and pomegranate seeds. Pour the dressing over the salad and toss gently to combine.
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