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. She is a homeschooling mother of four boys and a girl. Dr. Anastasia starred on a yoga TV show. She also produced and appeared in thirteen yoga DVDs. Dr. Anastasia speaks four languages and loves doing crafts with her children. She adores sharing her easy healthy family recipes with other mothers.
Posted in: Gluten-free, Lunch, Salads, Vegan
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