When you are craving holiday food, yet want something lighter, Roasted Squash and Beet Salad can really hit the spot. Full of sweet root vegetables, this salad is easily prepared. I like to roast the veggies ahead of time and reheat them on the frying pan to top the salad, as needed. Try Pumpkin Pomegranate Salad, too.

roasted-squash-and-beet-salad

Roasted Squash and Beet Salad Recipe

By Dr. Anastasia Published: November 22, 2016

  • Yield: 2-3 Servings
  • Prep: 5 mins
  • Cook: 40 mins
  • Ready In: 45 mins

When you are craving holiday food, yet want something lighter, Roasted Squash and Beet Salad can really hit the spot. Full of sweet …

Ingredients

Instructions

  1. Arrange the beets and the squash on the parchment-covered cookie sheet. Coat with 3 tablespoons olive oil and roast at 375 degrees F for about 40 minutes, or until the veggies are soft, but not mushy.
  2. In the meantime, arrange all the rest of the ingredients on a large plate in layers.
  3. Top with roasted roots and serve.

About Dr. Anastasia

Dr. Anastasia Halldin holds a Ph.D in holistic nutrition, speaks four languages, starred on a yoga TV show, produced and appeared in thirteen yoga DVDs, and is a mother of a kindergartner, twin toddlers, and a newborn. Dr. Anastasia loves doing crafts with her children and sharing her easy healthy recipes and knowledge of health and food with mothers to help them raise healthier families.
Posted in: Gluten-free, Lunch, Salads, Vegan
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