Roasted Acorn Squash and Beet Salad with Maple Vinaigrette is one of the salads I’m to bring to our Christmas dinner. Son Johnny and daughter-in-law Jan are hosting at their home in Dana Point, CA this year.
Lite maple syrup, lemon, and mustard flavor this gourmet salad.
Ingredients serve 10:
1/4 fresh squeezed lemon juice
1/4 + 1/3 cups lite maple syrup
1 tsp. Dijon mustard
1/3 cup + 2 Tbs. olive oil
1/2 tsp. salt
1/8 tsp. freshly ground pepper
1 lb. mixed yellow, red, or Chioggia beets, trimmed
1 acorn squash about 2 lbs (cut into slices with skin on for baking– cut up afterwards)
8 oz. mixed greens
1/4 cup shredded Parmesan Cheese
walnuts and raisins are optional
In a small bowl whisk together lemon juice, 1/4 cup maple syrup and mustard. Add olive oil, leaving 1 Tbs. for later. Refrigerate.
Place rack in center of oven. Preheat to 400. Tightly wrap beets into 2 foil bundles. Roast for 45 – 60 minutes until tender at centers. Cool slightly, peel and reserve.
Place squash on jellyroll pan. Toss with remaining oil, salt, pepper and roast 15 minutes. Drizzle with remaining maple syrup. Roast another 10 minutes. Cool. Can be refrigerated over night. In a large serving bowl, toss greens with beets, squash, Parmesan cheese, and if desired, raisins and walnuts. Serve with remaining vinaigrette.