I’m craving color in my food right now. Spring is inching into view, but the produce department has yet to catch up. A forlorn poke at a shriveled bell pepper is enough to bring a tear to my eye.
The root vegetables are still around and offer a LOT of color for your plate. While the salad is simple, the prep requires some commitment.
Spring Salad Ingredients
- Butternut squash (one small)
- 1 Tbsp Olive Oil
- 2 Tbsp Maple Syrup
- Beets (one small)
- 10 – 14 Pecans
- 2 cups Arugula
- 1 Tbsp Avocado Oil Vinaigrette
Heat the over to 400°F. Peel and dice the butternut squash into small ½” cubes. Toss in a bowl with the olive oil and maple syrup until well coated. The darker the syrup, the more the flavor will come through, so choose according to your tastes. Using a glass pan and spread the squash in a single layer. Cook for 20 minutes, squash is done when fork tender.
For the beets, cut off the leaves and wash thoroughly. Wrap tightly in tinfoil and place on a lipped pan in the oven alongside the butternut squash. Make sure it’s on a pan because it will drip during cooking. Roast in a 400°F oven for 60 minutes, when a fork slides in easily, the beets are done.
When the beets have cooled, dice into ½” cubes, place 2 cups of arugula on a plate and sprinkle beets, squash, and pecans over the lettuce. Mix up our Easy Avocado Oil Vinaigrette, add to the salad and enjoy.
Roast Extra Portions
I cooked up extra butternut squash and served it as a side for dinner later that night. Likewise, I cooked half dozen beets to use for other dishes throughout the week. Do a little menu planning and see where you can save time and money by only running the oven once.
Are you craving a little color? What salads are you making these days?