Roasted Beet & Butternut Squash Salad

I’ve found that it’s always easier for kids to get their greens down if you have yummy stuff that’s mixed in with the greens.  Roasted beets and butternut squash are delicious and highly nutritious!  I added garbanzo beans for protein and fiber and avocado for healthy fat.  Check out this recipe and give it a try!

Your choice of mixed greens placed in bottom of a large bowl.  I like a mixture of spring and baby spinach mix.

1 organic butternut squash, peeled, deseeded, and cubed.  

3 organic large beets, peeled and cubed.

1 organic red onion diced and chopped.

3-4 cloves of garlic chopped fine.

1 tablespoon of rosemary chopped fine.

3 tablespoons of coconut oil melted.

pinch of sea salt & fresh cracked pepper

1 avocado sliced

1 can of garbanzo beans rinsed and drained.

Homemade balsamic dressing – extra virgin olive oil and balsamic, add your own seasonings like garlic powder and Trader Joe’s 21 season salute for a huge punch of flavor!

Directions:

Preheat oven to 400 degrees.  Place chopped squash, beets, onion, and garlic in a baking dish and mix with coconut oil, herbs, salt and pepper.  

Roast for about 20 minutes and then flip with a spatula.  Roast another 20 minutes.  Vegetables should be slightly browned and soft inside.  

Remove from oven and let cool.  

Take 1/2 cup of veggie mixture and place on top of bed of greens.  Add slices of avocado and garbanzo beans.  Drizzle with balsamic salad dressing and enjoy!

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