Roasted Beet & Butternut Squash Salad

"Roasted beets and butternut squash are served over spicy arugula and topped with crunchy pepitas, creamy goat cheese, fresh herbs, and a simple balsamic vinaigrette. Make this simple salad even more simply roasting the beets and butternut squash in advance or even roast extra and use them later for more salads during the week. The roasted veggies keep well in the fridge for about 3 to 5 days when stored in an airtight container. This beautiful salad is a simple gluten-free recipe packed with nutrition and flavor. Enjoy it for lunch, dinner, or as a colorful side dish for your fall and winter holiday meals. "

Preparation Time10 min

Cooking Time1 hr

Cooking MethodOven