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Roasted Beet and Winter Squash Salad With Walnuts

Martha Rose Shulman
  • 105 minutes
  • Serves 6

INGREDIENTS

1

bunch Beets

1

Garlic clove, small

2 tbsp

Herbs, mixed fresh

2

lbs Kabocha or butternut squash

1 tsp

Balsamic vinegar

1

Salt and freshly ground pepper

4 tbsp

Olive oil, extra virgin

2 tbsp

Red wine or sherry vinegar

2 tbsp

Walnut oil

3 tbsp

Walnuts