November 24th, 2024
Recipes
Beet and Butternut Squash Salad
Valentina P
- Difficulty
•
- Time 35"
Roasted Beet and Butternut Squash Salad tossed with a tart balsamic vinaigrette, caramelized onions, and crunchy seeds. Inspired by the Roasted Vegetable Salad at Erewhon Market of Los Angeles.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 3 large beets, peeled & diced into 1 inch pieces
- 3 cups butternut squash, peeled & diced into 1" pieces
- 3 tablespoons olive oil or avocado oil, divided
- 1 onion, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 teaspoon salt For the Balsamic Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon apple cider vinegar
- salt and black pepper, to taste
Instructions
- Step 1: Preheat the oven to 410°F.
- Step 2: Toss the beets and squash pieces with 2 tablespoons of the olive oil or avocado oil and season with salt. Spread evenly on a large baking sheet (you might need 2 for this). Roast for 25 to 30 minutes, flipping over halfway through the cooking time. Once they're fork-tender, set them aside to cool.
- Step 3: Meanwhile, caramelize the onions. Heat the remaining 1 tablespoon(s) of olive oil in a wide frying pan over medium heat. Once hot, add the sliced onion to the pan, along with a generous pinch of salt. Let the onions cook slowly at medium heat. Don’t rush them. Periodically stir the onions until they become soft and brown, about 20 minutes. Add a few splashes of water during the cooking time to avoid burning. When the onions are deeply caramelized, remove them from the heat and set aside.
- Step 4: Whisk together the vinaigrette ingredients. Set aside.
- Serve: Combine all of the salad ingredients in a bowl. Drizzle some of the dressing over top and stir to coat. Enjoy at room temperature or chilled.
Nutrition
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Beet and Butternut Squash Salad
PT35M 3 large beets, peeled & diced into 1 inch pieces 3 cups butternut squash, peeled & diced into 1" pieces 3 tablespoons olive oil or avocado oil, divided 1 onion, thinly sliced 1/2 cup fresh cilantro, chopped 1/4 cup pumpkin seeds 1/4 cup sunflower seeds 1/4 teaspoon salt 3 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon apple cider vinegar salt and black pepper, to taste Gluten Free Paleo Vegan 5 Servings
Ingredients:
