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Roasted Potato and Acorn Squash Winter Salad

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Serves
4
Prep
10 Minutes
Cook
35 Minutes
Roasted Potato and Acorn Squash Winter Salad

Fresh winter salad made with oven roasted veggies for a perfect winter blend. 


Ingredients


2 sweet potatoes, peeled and cubed 


1 acorn squash, halved lengthwise, seeded, and cut into 3/4 slices


2 tablespoons of olive oil 


kosher salt 


Dressing:


1 tablespoon olive oil 


1 tablespoon hot sauce, chipotle recommend 


2 tablespoons maple syrup


1 tablespoon honey 


1 tablespoon balsamic vinegar 


1 garlic clove, minced


Garnishes:


1 avocado, pitted, peeled, and cubed


pomegranate seeds


crumbled feta or queso fresco 


cilantro leaves


Directions



  1. Preheat oven to 400 degrees.

  2. Place sweet potatoes and acorn squash on a parchment lined baking sheet.

  3. Drizzle with olive oil and salt and roast in the oven for 30 to 35 minutes, or until squash and potatoes are tender and golden.

  4. Whisk together olive oil, hot sauce, maple syrup, honey, vinegar and garlic. Set aside. 

  5. Once the squash and sweet potatoes have had a few minutes to cool, arrange on platter and drizzle with dressing.

  6. Top with avocado, pomegranate seeds and crumbled feta. Garnish with cilantro leaves. 



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