| Level: | Easy |
| Total: | 55 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound red beets, tops removed, peeled and 1/2-inch diced
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 pound butternut squash, peeled and 1/2-inch diced
- 1 pound crisp red apples, halved, cored, and 1/2-inch sliced
- 1 large shallot, halved and sliced
- 1 teaspoon minced garlic
- 2 tablespoons balsamic vinegar
- 1 teaspoon grated orange zest
- 1 1/2 tablespoons freshly squeezed orange juice
- 1 tablespoon liquid honey
- 1 1/2 teaspoons good Dijon mustard
- 3 ounces baby arugula (6 cups)
- 1/4 cup roasted, salted Marcona almonds
Instructions
- Preheat the oven to 450 degrees F. Arrange two oven racks evenly spaced.
- Place the beets on a sheet pan, toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and spread out in one layer. On a second sheet pan, toss the butternut squash and apples with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and spread out in one layer. Roast both pans of vegetables for 25 to 30 minutes, tossing occasionally, until everything is tender and lightly browned.
- Meanwhile, for the vinaigrette, heat 1/3 cup olive oil in a small saute pan over medium-low heat. Add the shallot and cook for 3 minutes. Add the garlic and cook for 30 seconds. Over low heat, whisk in the balsamic vinegar, orange zest, orange juice, honey, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Keep warm.
- Place the roasted vegetables and fruit in a large bowl. Add the arugula and vinaigrette and toss well. Sprinkle with the almonds and serve warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 205 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 7 g |
| Sugar | 20 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 632 mg |
Reviews
Excellent! This is so good on its own, but you can also add a protein – leftover grilled steak, chicken, pork tenderloin, or even Italian sausage – this one is a go to especially in fall and winter when you still want salad, but want something a little different.
We found this was much better the next day! Next time, I will make the vinaigrette and roast the vegies the day before, then dress the vegies the morning of serving, finally right before serving toss in the arugula and almonds. It is a beautiful dish, very Instagram worthy. Only giving 4 stars since it was the least favorite item on the Thanksgiving table, but wow, the next day!
Great w a y to use beets. This salad out shown the entre. Actually tasted better the next day, served cold. (Arugala was wilty so you have to be ok with that!)
This is delicious and quite pretty. Great holiday salad. Ordered Kirkland roasted, salted Marcona almonds from Amazon. Glad I did, they were a yummy addition to the salad. Will make it again. Thanks for the recipe Ina!
Ever since I discovered this recipe we have it at least twice a month. It’s so healthy and delicious at the same time. Sometimes I use spinach instead of arugula.
Can this salad be made in advance Th
Excellent salad!
I made this recipe but omitted the beets. It was delicious, but next time I will omit the salad part. The squash and apples are delicious as is. I added dried cranberries for color.
I’m vegetarian and my wife enjoys steaks! Nicely, we both enjoyed this salad. A couple of cautions, 1) Watch roasting the beets, 35 min at 450 might be too much, I almost burned them, even after turning them twice diligently – while getting focused on making the vinaigrette dressing, 2) Avoid overdressing the salad, otherwise the hearty dressing will overpower the dish. We also added some dried cranberries, which worked great!