Roasted Acorn Squash and Beet Salad
Roast acorn squash and beets for a flavorful salad with arugula, blue cheese, and an orange-thyme dressing. Perfect for fall!
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Cooking tools:
- Citrus press
- Oven
- Baking sheet
- Baking dish
- Parchment paper
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 2 medium red beets, washed and top ends cut off
- 1 acorn squash, washed, seeded (reserved) and cut in slices
- 3 cups arugula
- 1/4 cup red onion, thinly sliced
- 2 oz crumbled blue cheese or goat cheese (optional)
- Acorn squash seeds
- 2 tbsp fresh dill
- 1 small orange, juiced (about 1/4 cup)
- 2 tsp honey
- 1 garlic clove, finely minced
- 1 tbsp shallot, finely minced
- 1 tsp fresh thyme, minced or 1/4 tsp dried
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
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