Honey Roasted Beet and Butternut Squash Salad with Prosciutto, Pine Nuts, Goat Cheese and Orange Bas
Makes 3-6 salads
Ingredients:
For the salad:
1-2 boxes of herbed spring mix
1-2 beets
half a butternut squash
pine nuts
1 package crumbled goat cheese
1 package prosciutto
1-2 tbsp honey
Peel and cut the butternut squash and beets. Slice them thin and to desired size. Lay them on a cookie sheet (greased, lined or silicone mat) and drizzle them with honey. Roast at 400 degrees for 20 -25 minutes. Set aside and allow to cool. Plate the salad by laying down a bed of herbed mixed greens, some pieces of squash and beets, goat cheese and pine nuts. Cut the prosciutto in half and twist gently into piles. (I don't really know how to word that... sorry.)
For the dressing:
3 oranges
1/4 cup red wine vinegar
1/4 cup olive oil
1 3/4 oz package of basil
1 tbsp honey
1 tsp salt
1 tsp pepper
In a mason jar or some other lidded container, juice the oranges. Add the olive oil and the vinegar. Add the salt and pepper. Mince up the basil finely. Add the honey. Shake vigorously. You may have to stir it again each time before use. (Mine separated in the fridge.) Spoon the dressing onto the salad.
Enjoy!