Do you love roasting vegetables? It brings out the natural sugars, which produces a nice smoky sweetness to vegetables. I am very fond of root vegetables – especially roasted root vegetables. Golden beets are such a fun vegetable to work with – not only are they rich in vitamins and minerals, but they don’t stain like red beets do! I’ve had many dishes turn bright pink as I have learned the nuances of beets! Golden beets are more mild than red beets too. I really like the combination of vegetables, dried cherries, and pecans in this salad – it’s slightly sweet, smoky, and tart. This salad comes together quickly. A perfect lunchtime meal! Enjoy!
1 package baby spinach/arugula mix
1 sweet onion, cut in half and sliced in half-moons
1 small butternut squash, cut into 1-inch pieces
3 small golden beets, cut into 1-inch pieces
grape seed oil
1/2 cup dried cherries, chopped
1/2 cup pecans
4 tablespoons cherry preserves
8 teaspoons balsamic vinegar
Preheat oven to 400 degrees. Place onions, butternut squash, and beets in a large bowl. Drizzle with grape seed oil until lightly coated. Season well with salt and pepper. Place on a parchment lined baking tray and roast for 20 minutes. Divide the spinach/arugula mix among 4 plates. Top each salad with the roasted vegetables, dried cherries, and pecans. Whisk together the cherry preserves with the balsamic vinegar and drizzle over each salad. Season with freshly ground black pepper.