1largebutternut squashpeeled, seeded, and cut into ½” cubes
½teaspoonolive oil
1pinchsalt
8cupsmixed greens
½mediumred onionthinly sliced
½cupdried cranberries
⅓cuppumpkin seeds or pepitas
Warm Apple Cider Shallot Vinaigrette
½cupolive oil
⅛cupapple cider vinegar
1wholeshallotthinly sliced
1tablespoonbrown sugaror maple syrup
1pinchsalt and pepper
Instructions
Roast beets: Preheat oven to 450 F. Pierce beets with a fork (with skin on) and place in a glass baking dish covered with aluminum foil. Bake until soft and cooked throughout, about 40 minutes. Set aside to cool, then remove skin with a small paring knife and cut into ½” cubes.
Roast butternut squash: Toss squash cubes with olive oil and place on lightly oiled baking sheet. Roast in oven until soft and golden brown, about 35 minutes, stirring periodically to brown all sides. Set aside to cool.
Make dressing: Combine all ingredients in a blender or food processor, slowly adding in oil until dressing is well combined.
Build salad: Combine mixed greens, onion, cranberries, and pepitas with beets and butternut squash in a large salad bowl. Pour dressing over salad and toss to combine, then serve
Prep ahead: roast beets and butternut squash and mix together salad components up to two days ahead of time. Add salad dressing before serving.
Leftovers + storage: if you plan to have leftovers, consider keeping dressing on the side and only added when time to eat or else mixed greens will wilt in storage. Store salad and dressing in airtight food storage containers for up to two days (dressing for longer).
Nutrition notes: nutrition information calculated with only half of dressing in recipe (you will have leftovers). This roasted vegetable salad is vegan and is a good source of plant-based protein. It is also high in fiber and vitamin A.