I was watching Dr. Oz the other day with Ree from The Pioneer Woman and she shared some great tips. One of her tips is how to peel butternut squash in a microwave. Rather than struggling to peel it with a knife, poke it a few times with a fork, and pop it in the microwave for 3 to 4 minutes. The microwave softens and loosens the skin, making it easier to peel using a potato peeler. Genius right?!
I was determined to try this out and made this roasted fall salad. With my mom in town we have been eating lots of beets. My hubby is not a fan of beets so I never buy them. Well big mistake, because I made this salad and my hubby even ate it.
Autumn colors were the inspiration for this dish. This salad is absolutely beautiful and delicious with the addition of creamy avocados, crunchy pepitas, and tangy feta cheese. It’s a salad I plan to make this weekend as we celebrate Dia de los Muertos and again for Thanksgiving. Sweet, savory, and seasonal, this salad has become a family favorite.
Roasted Butternut Squash and Beet Salad
- 1 lemon, juiced
- 1 tablespoon red-wine vinegar
- 1/8 teaspoon paprika
- 1/8 teaspoon kosher salt
- ¼ cup extra-virgin olive oil
- 3 beets, washed, and sliced
- 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 avocado, peeled, pitted, and cubed
- Feta cheese
- ¼ cup dry roasted pepitas
- Feta cheese
- Baby kale or spring greens (optional)
- Combine lemon juice, vinegar, paprika, and salt. Add olive oil and shake. Set aside.
- Boil beets in water and cook until tender. Let cool and chop.
- Preheat oven to 400 degrees F.
- Toss butternut squash with olive oil in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
- Roast until squash is tender, 25 to 30 minutes.
- Arrange beets and squash over greens, if using. Drizzle with vinaigrette dressing and garnish with pepitas and feta cheese.