CLASSES

Roasted Beet and Butternut Squash Salad

This beautiful fall salad is full of color and flavor.

man_icon

Yield: 4-6 servings

man_icon

Active Time: 30 minutes
Start to Finish: 55 minutes

For this recipe you’ll need:

1 large beet, peeled and cut into large dice
1 butternut squash, neck portion only, peeled and cut into large dice
1 to 2 tablespoons extra virgin olive oil
Salt and pepper to taste

For the vinaigrette:
1 small shallot, minced
2 tablespoons blood orange juice, freshly squeezed
2 tablespoons lemon juice, freshly squeezed
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup extra virgin olive oil, or more if needed
Salt and pepper to taste
4 cups spinach, stems removed
2 blood oranges, cut into segments
1/3 cup pistachios, toasted and rough chopped
1/3 cup parmesan cheese, shaved

Preheat the oven to 400º.
Place the beets and butternut squash on two separate sheet trays, because they have different roasting times. Toss the vegetables with just enough olive oil to coat, and season with salt and pepper to taste.
Roast the vegetables until they are lightly caramelized and tender, 30 to 40 minutes. Allow to cool.
While the vegetables are roasting, prepare the vinaigrette. Whisk together the shallot, orange juice, lemon juice, honey and Dijon mustard in a small bowl. Slowly drizzle in the oil while whisking quickly to form a temporary emulsion. Season with salt and pepper to taste.
Place the spinach, orange segments, pistachios and roasted vegetables in a salad bowl. Dress with just enough of the vinaigrette to lightly coat. Top with the shaved parmesan cheese and serve.