A simple fall salad. No need to cook the butternut squash. Its great raw!Serves 4
2 cups washed spinach
1/2 cup grated butternut squash
1 roasted and peeled chopped beet
12 walnut halves
1 tsp olive oil
1/2 tsp balsamic vinegar
salt and pepper
Toss all the veg together, top with the walnuts and dress with olive oil and the balsamic vinegar.
Note:
It is best to use the top thin part of the butternut in this salad, peel the outside and then grate like cheese. To roast the beets wash and wrap in foil, cook for 30min at 300f. The skins will come off easily.
Feel free to add some feta, roast the walnuts or substitute with pecans.
1/2 cup grated butternut squash
1 roasted and peeled chopped beet
12 walnut halves
1 tsp olive oil
1/2 tsp balsamic vinegar
salt and pepper
Toss all the veg together, top with the walnuts and dress with olive oil and the balsamic vinegar.
Note:
It is best to use the top thin part of the butternut in this salad, peel the outside and then grate like cheese. To roast the beets wash and wrap in foil, cook for 30min at 300f. The skins will come off easily.
Feel free to add some feta, roast the walnuts or substitute with pecans.
This one I will try. Have some beets to dig up out of the garden anyway.
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