Winter Salad with Butternut Squash and Beets
On the 1st of December in Boston, it was amazingly warm. And by warm, I mean 53 degrees. My tastebuds suddenly switched back from wanting soups to salads, so I made a massive bowl of this hearty winter salad for lunch for the week. The only problem was, those warm temps lasted about a day. Ah well, the salad was still super satisfying, even on a chilly winter day.
2 heads romaine lettuce, chopped
1 bag mixed dark leafy greens
1 package pre-cooked lentils or 2 cups cooked lentils
1 package diced butternut squash
1 package pre-cooked beets, diced
salt and pepper
On a large baking sheet, spread diced butternut squash and beets. Drizzle with olive oil and a pinch of salt. Roast at 400F for about 30 minutes, until soft. Let cool.
In a large mixing bowl, combine lettuce, lentils, squash and beets. Toss to combine. Dress with a simple olive oil, salt and pepper blend or your favorite salad dressing. This makes enough for about 4-5 large lunch salads.