I love trying different combinations in salads…while perusing the fresh produce at my local supermarket I picked up some random items that I thought might work in a salad…and they did! I tossed them all in extra virgin olive oil and seasoned them with salt & fresh ground pepper then popped them in the oven to roast. Thirty minutes later I drizzled the roasted veggies with a savory dressing and a delicious salad was born…

Roasted Butternut Squash, Potato & Radish Salad
20 oz cut butternut squash
8 radishes, washed & diced
1 large Yukon potato, washed & diced
extra virgin olive oil
salt & fresh ground pepper
2 shallots, chopped
2 garlic clove, minced
2 Tablespoons balsamic vinegar
1 tablespoon orange juice
1 tablespoon stone ground mustard
1 tablespoon honey
5 oz mixed salad greens

Heat oven to 450°F. Place butternut squash in a large bowl, drizzle with a little extra virgin olive oil and season with salt & fresh ground pepper; toss to coat. Place butternut squash on a baking sheet. Repeat with diced radishes and place on one half of a second baking sheet. Repeat with diced potatoes and place on the other half of the second baking sheet. Roast 30 minutes. Meanwhile heat 3 tablespoons of extra virgin olive oil in a small skillet; add the chopped shallots & minced garlic. Sauté on medium to medium-low heat 5 minutes (do not burn). Add the balsamic vinegar, orange juice, stone ground mustard and honey to the skillet. Stir, seasoning with salt and fresh ground pepper to taste. Remove roasted veggies from oven and drizzle with the savory dressing; toss well. To serve: divide salad greens among 4-6 plates and top with roasted veggies. Dig in!

Enjoy!

Linda~

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