Squash & Beet Salad

Ingredients

  • 4 Small Golden Beets, cooked
  • 1.5 cups roasted butternut squash
  • 1 peach
  • 1 Tbsp orange juice (fresh)
  • 1-2 Tbsp White Wine Vinegar
  • 1 tsp Garlic powder
  • 1 tsp Onion power
  • pinch of salt and pepper
  • pinch of cayenne pepper (optional)

Instructions

  1. Preheat oven to 425.
  2. Peel beets and dice beets and squash. Add to a pan and drizzle with oil, salt and pepper.
  3. Bake Golden Beets & Butternut squash for 40-60 minutes, until fork tender.
  4. While you’re waiting, dice up peach.
  5. For the dressing: Mix wine vinegar, orange juice, garlic powder, onion powder, salt and pepper and cayenne pepper (optional).
  6. When veggies are cooked, let them cool, mix everything together and top with dressing. Enjoy!

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