Roasted Beets and Squash Salad
Ingredients
For the salad
2 Acorn squash
5 Beets
1 Bunch of kale, stems removed and diced
100g Feta (optional)
125 ml (1/2 cup) Shaved almond, oven roasted
80 ml (1/3 cup) Olive oil
45 ml (3 tbsp) Maille Red wine vinegar
To taste Salt and pepper
15 ml (1 tbsp) Zaatar
For the vinaigrette
30 ml (2 tbsp) Maille Dijon mustard
30 ml (2 tbsp) Maille Red wine vinegar
60 ml (1/4 cup) Extra virgin Olive oil
15 ml (1 tbsp) Maple syrup
To taste Salt and pepper
2 Acorn squash
5 Beets
1 Bunch of kale, stems removed and diced
100g Feta (optional)
125 ml (1/2 cup) Shaved almond, oven roasted
80 ml (1/3 cup) Olive oil
45 ml (3 tbsp) Maille Red wine vinegar
To taste Salt and pepper
15 ml (1 tbsp) Zaatar
For the vinaigrette
30 ml (2 tbsp) Maille Dijon mustard
30 ml (2 tbsp) Maille Red wine vinegar
60 ml (1/4 cup) Extra virgin Olive oil
15 ml (1 tbsp) Maple syrup
To taste Salt and pepper
Steps
For the salad
1. Pre-heat the oven to 400°F.
2. Cut the acorn squashes in half following their lines.
3. With a spoon, remove the seeds, and cut in the squashes in halves.
4. Transfer to a bowl and mix with the Zaatar, 3 tbsp of the olive oil, salt and pepper.
5. Transfer to your first baking dish and set aside. Keep the bowl.
6. Peel, then cut the beets into small dices.
7. Transfer to your mixing bowl and mix with the remaining of the olive oil, the vinegar, salt and pepper.
8. Transfer the beets to a second baking sheets.
9. Cook the squash and beets in the oven for 25 minutes, mixing them half way with a wooden spoon.
10. Once your vegetable are ready, mix in with the kale and almond and transfer to your serving plate.
11. Crumble your feta on top (optional).
Vinaigrette
1 With a whisk, mix the remaining of the olive oil, Maille Red Wine Vinegar, maple syrup and Maille Dijon Mustard until smooth and emulsified. Salt & pepper to
taste.
2 Drizzle on your salad and enjoy!
1. Pre-heat the oven to 400°F.
2. Cut the acorn squashes in half following their lines.
3. With a spoon, remove the seeds, and cut in the squashes in halves.
4. Transfer to a bowl and mix with the Zaatar, 3 tbsp of the olive oil, salt and pepper.
5. Transfer to your first baking dish and set aside. Keep the bowl.
6. Peel, then cut the beets into small dices.
7. Transfer to your mixing bowl and mix with the remaining of the olive oil, the vinegar, salt and pepper.
8. Transfer the beets to a second baking sheets.
9. Cook the squash and beets in the oven for 25 minutes, mixing them half way with a wooden spoon.
10. Once your vegetable are ready, mix in with the kale and almond and transfer to your serving plate.
11. Crumble your feta on top (optional).
Vinaigrette
1 With a whisk, mix the remaining of the olive oil, Maille Red Wine Vinegar, maple syrup and Maille Dijon Mustard until smooth and emulsified. Salt & pepper to
taste.
2 Drizzle on your salad and enjoy!
