Butternut and Beet Salad

Salad Ingredients

• 6 cups peeled, cubed butternut squash

• 3 medium cooked beets, peeled, cut into cubes *Can be oven roasted or steamed

• 6 cups mixed lettuce or spring mix lettuce leaves

• 2 cups arugula

• 1/2 cup pomegranate arils or 1/4 cup dried cranberries

• 1 small red onion, peeled and finely diced

• 2 sticks celery, finely sliced

• 6 oz vegan feta cheese

• ½ cup pecans, lightly toasted

• 3 Tablespoons pumpkin seeds

• 1/2 cup parsley, finely chopped

Putting it All Together

1. Mix the salad dressing ingredients together and set aside.

2. Set oven at 400 F. Roast the butternut squash with 2 Tablespoons of avocado oil, 1 teaspoon Mrs Dash garlic and herb salt and 1/4 cup broth for 20 to 30 minutes (stirring halfway) until the butternut is cooked, but not mushy. Set aside to cool.

3. Mix the greens and celery together and arrange on base of salad platter.

4. Thereafter, layer the salad starting with the cooked butternut squash, beets, red onion, vegan feta cheese, pomegranate arils or cranberries, pumpkin seeds and parsley.

5. Pour over the remainder of the salad dressing, season to taste.

6. Double the salad dressing if you want more dressing.

Enjoy!

Citrus Salad Dressing

• 2 Tablespoons freshly squeezed orange juice

• 2 Tablespoons freshly squeezed lemon juice

• 2 Tablespoons olive oil

• 1 teaspoon orange zest - optional

• 1 garlic clove, peeled, crushed

• 1 teaspoon Dijon mustard

• 1/4 teaspoon teaspoon salt

• ¼ teaspoon freshly ground black pepper

• 1 Tablespoon plus 1 teaspoon honey or maple syrup or stevia to taste

  * Adding 1/2 teaspoon ground cumin to this dressing, brings out the warm notes of this salad and jives beautifully with the taste of the lemon and orange.

  * If you follow an oil free diet, you can omit the olive oil and the dressing is just as delicious.

Add all the ingredients to a high-speed blender and blend until creamy and smooth. Double the recipe for more dressing.