Roasted Fall Vegetable Salad with Maple Orange Cinnamon Dressing

Ingredients

For the Salad:

• 2 cups (473 ml)  Butternut Squash, peeled and chopped in 1/2″ cubes (approx. 1 small Butternut Squash)
• 2 small Red Beet (approx. 2″ diameter), chopped into ½” cubes
• 1 medium Bosc Pear, sliced
• 1/2 cup (118 ml) Pecans
• 1/3 cup (78.8 ml) Golden Raisins
• 6 1/2 cups (1 1/2 l) of Spring Green Mix (approx. 10 ounces)
• 1 teaspoon (4.9 ml) White Chia Seeds

For the Maple Orange Cinnamon Dressing:

• 1 teaspoon (4.9 ml) orange zest
• 1/3 cup (78.8 ml) fresh orange juice
• 1 tablespoon (15 ml) balsamic vinegar
• 1 tablespoon (15  ml) pure maple syrup
• 3 tablespoons (45 ml) olive oil
• 1/4 teaspoon (1.2 ml) ground cinnamon
• 1/8 teaspoon (.6 ml) salt

Directions

Preheat the oven to 400 degrees F.

Peel the butternut squash and either slice it into ½” slices or dice it into ½” cubes (or both). Lay the butternut squash on a baking sheet and drizzle enough olive oil over the pieces to coat them well. Sprinkle the butternut squash with salt.

Peel and chop the beets and lay the pieces on a large piece of foil. Fold the foil, completely covering the beets, creating a foil packet. Place this packet on the baking sheet next to the butternut squash.

Place the baking sheet in the oven and roast the vegetables for 50 minutes, or until the butternut squash is browned and crispy. Remove from the oven and allow the vegetables to cool.

In a small bowl, whisk together all the ingredients for the dressing.

In a large serving bowl, add the remaining salad ingredients and the roasted vegetables. Toss in desired amount of Maple-Orange-Cinnamon Dressing and serve!

Nutrition Information

Serves: 6 |  Serving Size: 1/6 of salad

Per serving: Calories: 230; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 9g; Cholesterol: 0mg; Sodium: 127mg; Carbohydrate: 28g; Dietary Fiber: 5g; Sugar: 15g; Protein 3g

Nutrition Bonus: Potassium: 636mg; Iron: 27%; Vitamin A: 223%; Vitamin C: 91%; Calcium: 14%