Roasted Beets and Squash Salad with Pomegranates

November 19, 2009

Roasted Beets and Squash Salad with Pomegranates

Sara Jones, Tucson CSA

This salad can take at least two different directions. Tossed
together with wheat berries or any other cooked grain it can be a
heartymain dish. Or lay the squash and beets on top of a bed of
lettuce for a lighter, more refreshing dish. It looks stunning
either way!

1 acorn squash, seeds removed, cut into sections lengthwise
between ridges
1 bunch beets, greens removed
About 1/3 cup pomegranate seeds
About 1/3 cup chopped pistachios or pecans
1 tablespoon olive oil
About 2 teaspoons balsamic vinegar
Salt and pepper to taste

Preheat oven to 375 degrees. Toss beets and acorn squash
together with olive oil and spread on a baking sheet. Roast until
vegetables are tender. When beets are cool enough to handle,
peel away skin and chop to desired size. Cut squash into similar
size pieces. Toss veggies together with vinegar, salt and pepper,
nuts, and pomegranate seeds.

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