Acorn Squash Salad

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 whole Acorn Squash
• 2 whole Beets
• 2 whole Sweet Potatoes
• ¼ cups Olive Oil
• ¼ cups Cider Vinegar
• 2 Tablespoons Maple Syrup
• ½ cups Chopped Almonds
• 2 cups Cooked Quinoa
• 1 cup Goat Cheese
• 1 cup Arugula

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Peel the acorn squash, halve it, scoop out the seeds, and cut into 1-inch (2.5 cm) pieces.

2. Peel the sweet potatoes and beets and cut them into 1-inch (2.5 cm) pieces. Toss the squash, sweet potatoes and beets with 2 tablespoons of the olive oil and spread on a baking sheet.

3. Roast the vegetables for 35 to 40 minutes, turning once halfway, until tender and lightly browned at the edges. Let cool slightly.

4. While the vegetables roast, whisk the remaining olive oil, the cider vinegar and the maple syrup in a small bowl to make a dressing.

5. Toast the chopped almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Remove from the heat.

6. Divide the arugula among four plates. Top with the cooked quinoa and the roasted vegetables.

7. Crumble the goat cheese over the salads, scatter with the toasted almonds, and spoon the dressing over the top just before serving.