Roasted Root Veggie Salad
Plan for: 45 minutes
Yield: 6-8 servings
3 cups cubed butternut squash
4-5 small chioggia beets, halved
8 radishes, halved
1 red onion, cut into quarters
4 cups shredded brussels sprouts, kale and radicchio
1/2 cup Kite Hill almond ricotta cheese
1/4 cup candied pecans
1/4 cup dried cranberries
3 tbsp extra virgin olive oil
2 tbsp Red Pepper Hope Hummus
salt and pepper to taste
- Preheat the oven to 425°F. Place the cubed squash, radishes, beets and onion on a large baking sheet. Whisk glaze ingredients together and drizzle over veggies. Season with salt and pepper. Roast for 30-40 minutes until golden brown.
- Remove and let cool slightly, carefully rubbing the skin off the beets. In a large salad bowl, arrange the roasted veggies on top of the shredded greens mixture.
- Dress salad with pecans, cranberries and ricotta and serve!