Roasted Beet and Butternut Squash Salad with Maple Tahini Dressing

Ingredients:   ½ butternut squash  2 beets  olive oil  salt  4  cups lettuce mix - I used Super Greens

Ingredients continued:  ¼ cup pepitas pumpkin seeds ¼ cup curly or flat leaf parsley 4  tablespoons Maple Tahini Dressing recipe follows

Maple Tahini Dressing:  ½ cup tahini  3 tablespoons maple syrup  2 tablespoons balsamic vinegar 6 tablespoons water  2 tablespoons walnut oil  2 tablespoons lime juice

 Preheat oven to 400ᵒ. Slice butternut squash in half and remove the seeds. Cut off greens and scrub the beets.

 Slice in half or fourths. Drizzle both squash and beets with olive oil and sprinkle salt on them.

 Roast at 400° for 40 minutes, or until tender. Let cool.

 Maple Tahini Dressing: Blend all ingredients with a fork until smooth.

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