Roasted Beet, Brussel and Squash Salad

This is made the same way as my roasted sheet pan winter salad, but I changed up the vegetables a little bit. It is so hearty and filling that it could actually be a main course. The beauty of this dish is that you can change up the vegetables based on what you have on hand or what you like. Just make sure the oven roasting time is similar for each vegetable. Beets take a little longer to roast so you could put those on first or chop them really small to decrease the cooking time. Even my husband liked this!

Ingredients

• 1 pound brussel sprouts, sliced in half, be sure to get large ones for this recipe
• 1 small butternut squash, peeled, de-seeded and chopped
• 1/2 – 1 whole red onion, sliced thin
• 2 large beets peeled and chopped in small pieces (beets take a long time to cook so make them small to decrease cooking time)
• 1-2 cups raw pecans
• 3-4 cups spinach
• 1/4-1/2 cup raisins
• 2-4 ounces goat cheese (I used a honey goat cheese)
• 1/8 – 1/4 cup olive oil
• course sea salt and pepper to taste
• homemade balsamic vinagrette

Directions

Preheat oven to 425 degrees.

Placed chopped vegetables on a parchment lined sheet pan.

Drizzle with 1/8 – 1/4 cup olive oil and sprinkle with salt and pepper.

Mix into each section of vegetables, separately.

Roast for 25-35 minutes or until vegetables are done.

Remove from oven and move vegetables over to place pecans in a row on the pan.

Bake for another 5-10 minutes, watching closely to make sure it doesn’t burn.

Remove from oven and let cook for at least 10 minutes.

Add spinach and raisins and desired amount of dressing and mix to combine.

Sprinkle with goat cheese.

Serve warm or at room temperature.