You may also like
Categories:
butternut squash red beets oil salt red leaf lettuce red apples cranberries red onions vinaigrette goat cheese
Viewed: 59 - Published at: a year agoIngredients
- 2 gal. butternut squash, trimmed, cut into 3/4-inch cubes
- 3 qt. red beets, trimmed, cut into 3/4-inch cubes
- 3/4 cup oil
- to taste salt and pepper
- 1-3/4 gal. red leaf lettuce, torn
- 1-1/2 qt. red apples, medium dice Safeway 1 lb For $0.99 thru 02/09
- 2-2/3 cups dried cranberries
- 2 cups red onions, cut into thin wedges
- 1 qt. KRAFT Strawberry Balsamic Vinaigrette
- 1 qt. goat cheese, crumbled
Method
- Combine squash and beets in large bowl.
- Add oil; toss to coat.
- Season with salt.
- Spread into baking pan.
- Bake in 325 degrees F-convection oven 20 min.
- or until vegetables are tender.
- Cool.
- Place roasted vegetables in large bowl.
- Add all remaining ingredients except cheese; mix lighty.
- Garnish each serving with about 1 Tbsp.
- cheese.
- For each serving: Plate about 1 cup salad; top with about 1 Tbsp.
- cheese.
