Enjoy the flavors of the season and add some color to your palate with this beautiful root vegetable salad. The maple vinaigrette adds just enough sweetness to this hearty salad, which can be served at room temperature or cold.
Ingredients
- 1 bunch beets, greens removed
- 1 pound butternut squash
- ¼ cup chopped walnuts
- 3 tablespoons chopped parsley
- Maple Vinaigrette
Recipe
- Prepare the maple vinaigrette. Set aside.
- Preheat the oven to 425 degrees. Scrub the beets and wrap loosely with foil. Place wrapped beets on a baking sheet or baking dish. Bake 35 to 40 minutes. Once beets have cooled, trim the ends off, remove the skin, cut in half and slice into half-moon shapes.
- Peel the squash, cut in ½-inch cubes and place in a large bowl. Toss with 1 tablespoon of the olive oil and salt to taste. Place on a baking sheet lined with foil. Bake for 20 to 30 minutes, turning halfway through. Squash should be lightly browned and tender.
- Divide beets and butternut squash into four serving plates. Top each plate with walnuts and parsley. Drizzle with maple vinaigrette.