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4 medium beets, quartered
pinch of salt and black pepper
1 tbsp extra virgin olive oil
2 small squash (i used sweet dumpling & gold acorn), sliced
2 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp smoked paprika powder
1 tsp cinnamon powder
3 handfuls of tender greens
3 thick slices of pumpkin beer bread (or any bread), toasted and cubed
some pepita seeds
Preheat oven to 400F. Line two baking sheet’s with parchment paper. Throw on quartered beets on one and toss it with pinch of salt, black pepper and 1 tbsp olive oil. Roast it for 45 minutes.
Meantime, add sliced squash in a huge bowl. Toss it with the rest of ingredients (olive oil, salt, black pepper, smoked paprika and cinnamon) and spread it onto the second baking sheet. Roast it for 20 minutes, in 400F.
Remove roasted veggies from oven to cool.
Add vinaigrette ingredients into a mason jar, secure the top and shake vigorously to emulsify.
In a large salad bowl, add tender salad greens, cubed toasted pumpkin beer bread, cooled roasted veggies and drizzle on some vinaigrette. Toss to coat. Serve at room temperature garnished with pepita seeds.