Roasted Butternut and Beetroot Salad with Toasted Almonds & Honey Balsamic Dressing

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Slow roasted butternut squash and baby beetroot, served with crunchy toasted almonds on a fresh bed of greens and drizzled with a sweet honey balsamic dressing.

A fresh and healthy salad that feels cozy, is filling and is full of simple yet delicious, sweet roasted flavor.

Ingredients (salad):

-the base of a medium butternut squash (seeds and neck removed)
-2 baby beetroots
-1 large handful baby spinach
-1/8 cup raw almonds
-aluminium foil

Ingredients (dressing):

-1 teaspoon cold-pressed olive oil
-1 tablespoon pure balsamic vinegar (unsweetened and preservative free)
-1 teaspoon raw honey
-fresh lemon juice from 1/2 small lemon (or to taste)
-sea salt (to taste)

(serves 2)

Instructions (salad):

-preheat oven to 180 degree’s Celsius (360 F)
-roast the butternut squash and beetroot by wrapping them in foil (peels still on) and baking them in the oven for 40 to 60 minutes (until soft)
-then place the raw almonds in the oven for 10-15 minutes
-once roasted, remove the almonds and leave to cool for 20 to 30 minutes
-remove the butternut and beetroot from the oven when fully roasted and leave to cool for a few minutes (until cool enough to touch)
-remove the foil and the peel’s from the vegetables
-rinse the baby spinach and place on a plate
-slice the baby beetroot and add to the plate
-cut the butternut into pieces and add to salad
-prepare the dressing and drizzle over salad
-serve, eat and enjoy!

Instructions (dressing):

-mix the olive oil, balsamic vinegar and lemon juice together in a small bowl
-add the raw honey and mix until well blended and smooth
-add sea salt (to taste) and mix again
-drizzle over salad