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Golden Roasted Vegetable Salad

Name: Golden Roasted Vegetable Salad
Prep time: 20

(5 votes, average: 4.40 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

In England, they use mint sauce only for lamb, but it’s great in this Golden Roasted Vegetable Salad with roasted beets and squash. The sharp taste of the minty vinegar dressing offsets the sweetness...

6 medium (or 4 large) golden beets, peeled and cut into a ½-inch dice
2 small butternut or acorn squash, peeled and cut into a ½-inch dice
2 tablespoons almonds, sliced
½ cup red wine vinegar
1 teaspoon brown sugar, or 1 teaspoon maple syrup
Sea salt, to taste
1 tablespoon mint, chopped
Olive oil, to toss

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Nutrition Facts

Calories

221 cals

Fat

8 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

37 g

Sugar

10 g

Fiber

7 g

Protein

5 g

Sodium

886 mg

Directions

Preheat the oven to 400 degrees F.
Toss the beets and squash in a little olive oil and spread them out in a single layer on a cookie sheet. Roast them until they are tender and slightly caramelized, about 30-40 minutes, depending on their size.
While the vegetables are roasting, toast the almonds in a heavy frying pan until they are a golden brown. As soon as they are ready, tip them into a bowl to stop the cooking and set aside. Do not let them burn!
For the dressing, heat the sugar, salt, and vinegar in a small saucepan until the sugar has completely melted and the vinegar is reduced a little. Turn off the heat and add the mint. Set aside.
When the vegetables are cooked, put them into a large bowl and mix in the dressing while they are still warm. Leave to sit as long as you can before serving. The longer they marinate in the dressing, the better they will taste.
Pile the vegetables onto a large serving plate, drizzle with a little olive oil and sprinkle with the toasted almonds. Serve warm or at room temperature.

Chef Tips

If the beets come with leaves, don’t throw them away; cook them like spinach and add them to the salad.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.