Winter Chopped Salad
This is our winter/fall version of the very popular summer chopped salad.
Ingredients
Roast Vegetables
- 1 bunch Beets
- 1 Large Butternut Squash
Mix
- 4-6 stalks Diced Celery
- 1 Small Diced Onion
- 2 Cored Diced Apples (leave skin on for color)
- Seeds from One Pomegranate
Toss
- ¼ cup Olive Oil
- 2-3 tbsp White Balsamic Vinegar
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
Instructions
Roast Vegetables
- Peel, wash and cut Beets and Butternut Squash into ½" pieces.
- Place on baking sheet and drizzle with olive oil and salt. Bake in 400℉ oven for 25-30 minutes or until vegetables are fork tender.
Mix
- In large mixing bowl blend Celery, Onion, Apples, Pomegranate Seeds and Roasted Beets and Squash.
Toss
- Toss with Olive Oil, White Balsamic Vinegar, Salt, Pepper and Garlic Powder.
