To complement the other dishes in this month’s menu, we pulled together the perfect salad appetizer. Serve up just the veggies or drizzle our Balsamic Vinaigrette all over. This salad is simply too good!
What You’ll Need:
4 cups mixed salad greens
2 cups butternut squash, cubed
2 large beets
2 Tablespoons olive oil
1 Tablespoon Balsamic vinegar
1/2 cup pepitas (salted and roasted pumpkin seeds)
1/2 cup crumbled feta cheese
Salt & pepper, to taste
Balsamic Vinaigrette
½ cup olive oil
2 Tablespoons white balsamic vinegar
2 Tablespoons balsamic vinegar
1 Tablespoon honey
1 Tablespoon Dijon
Salt & pepper, to taste
What to Do:
Preheat oven 400 degrees. Then, toss cubed butternut squash with 1 Tablespoon olive oil and a little salt and pepper. Place on greased baking sheet and roast for 20 minutes until golden brown.
Wash and dry beets and place on tin foil. Drizzle with olive oil and balsamic vinegar. Wrap in tin foil and roast for an hour or so. Let cool. Once cool, place beets in a towel and whip off the peel and slice.
Placed washed and dried greens on platter, then add butternut, sliced beets, pepita and feta cheese. Toss with a balsamic vinaigrette and serve.
Drizzle Balsamic Vinaigrette and whisk all ingredients together.
