This salad is not only easy to make, but it is so tasty!
Ingredients:
1 lb. roasted butternut squash (cut in cubes)
8 oz. beets (boiled and peeled)
1/4 cup candied walnuts
1/4 cup dried cranberries
3 Tbsp. olive oil
1/4 tsp. dried thyme
1/2 lemon juice
S+P
Directions:
*Preheat oven to 400 Degrees F.*
Place the butternut squash on a oven safe baking pan with parchment paper. Add 1 Tbsp of olive oil and S+P. Mix well together with the butternut squash and spread them flat on the parchment paper. Bake for 30 minutes. Let cool completely.
Place the butternut squash in a salad bowl.
Cut the beets in small cubes and add to the butternut squash.
Add the rest of the ingredients to the bowl (1/4 cup candied walnuts, 1/4 cup dried cranberries, 1/4 tsp. dried thyme, 2 Tbsp. olive oil, 1/2 lemon juice, S+P)
Mix well together and serve.
Enjoy!
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