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

Olive oil

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.

One Comment

  1. Posted December 4, 2014 at 9:58 pm | Permalink

    Mmmm such vibrant colours, this would make a lovely warm salad too I bet 😀 x

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