This salad is the best. I wasn’t so sure this combination of toppings would work, but it did and it’s so good! Not only is this salad really pretty, it’s also full of nutritious ingredients like beets, grass-fed goat cheese, delicata squash and pine nuts. If you haven’t ever had a roasted beet and the idea scares you, trust me when I say they’re really good when roasted and paired with these other ingredients.
If you’re thinking about skipping the beets..don’t do it! Beets are one of the most nutrient-dense foods you can eat. They are a unique source of phytonutrients that may help prevent disease and help keep your body working properly. They have also been shown to help reduce inflammation and to provide antioxidant and detoxification support due to their liver-cleansing properties! Superfood, indeed.
If you haven’t tried a delicata squash, it’s a must! Unlike other varieties of squash, their skin is edible and is soft when roasted. This makes it so easy to prepare and eat. Delicata squash is rich in Vitamin A and Vitamin C, and is actually one of the best foods you can eat for beta-carotene (which our body metabolizes into Vitamin A). Since squash season is in full swing you’ll be sure to see these at your farmers market or grocery store.
The toppings are pretty and healthy, but the dressing is also one of my favorites. Apple cider vinegar is another health food (or liquid) and is the base of this tangy and sweet dressing. It goes perfectly with the saltiness of the bacon and the sweetness of the roasted beets and squash. Try doubling it for salad dressing throughout the week. Enjoy this fall-inspired salad!
- For the Salad
- 1 delicata squash - cut in half lengthwise and sliced
- 2 red beets - diced
- 2 tbsp coconut oil - melted
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 c pine nuts - dry toasted
- 1/3 c crumbled goat cheese
- 6 slices bacon - chopped
- 6 cups mixed greens
- For the Dressing
- 1 tbsp dijon mustard
- 1/4 c apple cider vinegar
- 1/2 c olive oil
- 1 1/2 tbsp fresh lemon juice
- 1 tbsp honey
- 1 garlic clove - minced
- salt and pepper to taste
- Preheat oven to 350 F.
- Line 3 baking sheets with parchment
- Add the bacon, beets and delicata squash to eat baking sheet- toss both the beets and squash with 1 tbsp coconut oil, 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp garlic powder
- Bake for 30 minutes then set aside
- Preheat a small sautee pan on medium heat and add the pine nuts - no need to add oil - the natural oils in the nuts will come out
- Toast until golden brown
- While the pine nuts toast, chop the bacon
- Add the mixed greens to a large bowl and add your squash, chopped bacon, crumbled goat cheese, roasted beets and toasted pine nuts
- To Make the Dressing
- Add all ingredients to a small mason jar or container and shake until everything is combined
- You could also blend in a blender
- Toss the salad with the dressing and enjoy!
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