Ingredients
Scale
For the salad
- 10 baby beets (any combination of red, golden or candy cane)
- ½ butternut or acorn squash, peeled, seeded and cut into 1-inch chunks or slices
- 30 ml or 2 tbsp olive oil
- 5 ml or 1 tsp kosher salt
- 1 medium Granny Smith or Golden Delicious Apple
- 30 g or 1 cup leafy greens
- 30 g or ¼ cup raw pepitas
- 3 g or 1 tbsp chopped herbs (any combination of sage, thyme or oregano)
- 60 g or 2 oz gorgonzola cheese
For the vinaigrette
- 5 ml or 1 tsp Dijon mustard (preferably grainy)
- 10 ml or 2 tsp apple cider vinegar
- 60 ml or 4 tbsp olive oil
- 5 ml or 1 tsp sea salt
- freshly ground pepper
Instructions
Make the salad
- Preheat the oven to 400°F.
- Toss the beets with 15 ml or 1 tbsp of olive oil and ½ tsp salt on a rimmed baking sheet. Cover with foil and roast until fork-tender (about 45 minutes).
- Toss the squash pieces with the remaining 15 ml or 1 tbsp of olive oil and ½ tsp salt on a rimmed baking sheet. Roast until browned, turning several times (about 20 minutes).
- When the squash and beets are cool, combine them in a large bowl with the remaining salad ingredients. Drizzle with the vinaigrette and top with crumbled Gorgonzola cheese and Savoury Granola
Make the vinaigrette
- Whisk all the ingredients together in a small bowl. Drizzle over salad just before serving.
Notes
Adapted from Autumn Panzanella Salad by Fine Cooking.