Roasted Butternut And Squash Beet Salad

Resolutions Made Easy

Article by Lindsay Sellin, ARNP, RD

Photography by Lindsay Sellin, ARNP, RD

Originally published in Kirkland Lifestyle

New Year's resolutions don't need to be difficult when you are prepared with healthy and easy-to-make recipes! This winter-themed salad is sure to fulfill your healthy lifestyle goals while satisfying the most discerning palate. 



Butternut Squash


Goat Cheese (or cashew cheese for vegan)


Olive Oil

Balsamic Vinegar 



A bed of spinach topped with:

Roasted Butternut Squash – Olive oil, salt & pepper. Roast at 400 F for 20 minutes

Roasted Beets – Place in a foil pouch with 2 Tbsp water. Bake at 350 F for 1.5 hours. Let cool in oven overnight. Peel and slice one cooked beet, or you can purchase pre-cooked beets to simplify.

–Goat cheese crumbles *for vegan friends or family, it’s easy to omit this or you may substitute for cashew cheese

–Drizzle of good, aged balsamic vinegar

Follow Lindsay @sheeatstolive on Instagram for more healthy recipes

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