Let's delve into a salad that's as straightforward as it is delicious. Packed with simple, earthy flavors, this dish brings together the sweetness of butternut squash, the earthiness of roasted beets, and the crispness of apples in a nutritious ensemble.

Looking beyond the delightful mix of textures, there's a nutritional punch in each bite. Beets offer a medley of vitamins and minerals, including folate, manganese, and potassium. Butternut squash contributes to the party with its vitamin A content, promoting good vision and skin health. Apples, with their natural sweetness, add a dose of fiber and vitamin C. Together, these ingredients create a salad that's not just about taste but also about nourishing your body with the goodness of simple, whole foods.

So, if you're seeking a no-fuss salad that's both wholesome and flavorsome, give this one a try.

roasted beet, butternut squash, and apple salad

prep time: 15 min
cook time: 30 min

4-6 servings

Dish ingredients

1 lb beets

approx 3/4 cup olive oil

1 lb butternut squash

1 lb apples

4-6 cups of arugula or salad green mix

1/4 cup almonds, roasted and salted, to taste

2 tsp salt, at various steps

1 1/4 tsp black pepper, at various steps

Dressing ingredients

1 large shallot

1 tsp minced garlic

2 tbsp balsamic vinegar

1 tsp grated orange zest

1 1/2 tbsp orange juice

1 tbsp honey

1 1/2 tsp dijon mustard

Preparation

1. Prep veggies.
   Beets: Remove tops from beets, peel, and then dice into 1/2 inch pieces.
   Butternut squash: Peel and then dice into 1/2 inch pieces.
   Apples: Halve, core and then slice into 1/2 inch pieces.
   Shallots: by halving and slicing.

   Garlic: Peel and mince fresh garlic, or substitute with jarred garlic or garlic powder.

   Orange: Juice and zest fresh orange when preparing vinaigrette.

2. Preheat oven to 450° F. Arrange two oven racks evenly spaced.

3. Place the beets on a baking pan, toss with approximately 2 tbsp olive oil, 1/2 tsp of salt and 1/2 tsp of pepper. Spread beet pieces out in one layer. Place the butternut squash and apples on a second baking pan, toss with approximately 2 tbsp olive oil, 1 tsp salt and 1/2 tsp of black pepper. Spread squash and apple pieces out in one layer.

4. Roast both baking pans of vegetables for 20-30 minutes, tossing occasionally until all pieces are tender and lightly browned.

5. Meanwhile, create vinaigrette dressing. Heat on medium-low about 1/3 cup olive oil in a small saute pan. Add the shallot and cook for 3 minutes, adding garlic near the end. Whisk in the balsamic vinegar, orange zest, orange juice, honey, dijon mustard, 1/2 tsp salt and 1/4 tsp of pepper (to taste). Keep warm.

6. When roasted beets, squash and apples are finished, place in large serving bowl. Add arugula or salad green mix and warm vinaigrette and toss well. Sprinkle with almonds and serve warm. Enjoy!

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