Ingredients
Units
Scale
Salad:
- 1 acorn squash
- 4 or 5 small beets
- 2 Tbsp olive oil
- 5 cups arugula
- 1 can (15 oz) white beans, drained and rinsed
Dressing:
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Garnish:
- 1/4 cup toasted hazelnuts, coarsely chopped
Instructions
- Preheat oven to 400F/204C. Move racks to the two central slots of the oven. Lightly grease two rimmed baking sheets and set aside.
- Cut the squash in half and remove the seeds. Slice each half into ¼-inch thick half-moon slices and place on one of the prepared baking sheets. Drizzle with 1 tablespoon of olive oil.
- Trim the beets (peel them if you want) and cut them into quarters. Place the beets on the second baking sheet. Drizzle with 1 tablespoon of olive oil.
- Place both sheets in the oven. Roast the acorn squash for 20 minutes, then remove from the oven. The pieces should be fork-tender. Roast the beets for another 20 minutes (40 minutes total) until they are fork-tender. Allow the roasted veggies to cool to room temp.
- Arrange the arugula on a serving platter. Top with the roasted squash, beets, and white beans. Make it pretty. Or not.
- Make the dressing by adding the vinegar, oil, mustard, honey, salt, and pepper to a jar. Screw on the lid and shake until the dressing is emulsified, then pour over the salad. Garnish with chopped hazelnuts.