Roasted Beet and Squash Salad with Pomegranates
over Power Greens

This salad turned out almost too pretty to eat, but I ate it ...

Here’s what you’ll need:


One large, yellow beet

2 small or 1 medium-sized acorn squash

Small container of pomegranate seeds

goat cheese

raw sunflower seeds

pecans: raw, toasted, spiced - your choice

‘baby’ power green mix: spinach, kale and swiss chard

About an hour and half before serving time scrub the yellow beet.  Lay out two sheets of heavy duty foil and place the beet in the center.  Pour a glug or two of olive oil over the beet and distribute it evenly.  Wrap the beet up in a little foil envelope and pop it into the oven.  Depending on your oven, it can take anywhere from an hour to an hour and half for the beet to roast and become tender.

Set Oven to 400 degrees.

Once the beet is roasted, let it rest for 5 - 10 minutes.  When it’s cooled off a bit, but still warm, use a peeler and remove the outer peel.  Slice very thinly.

Seed and slice the acorn squash and arrange slices over a parchment paper lined roasting pan.  Drizzle each slice with (high heat friendly) grapeseed oil, a bit of maple syrup and a few cranks of sea salt and pepper.  The squash will require 45 minutes of roasting time in order to become tender.

Once the squash is roasted, let it rest 5 - 10 minutes.  When it has cooled off a bit, but is still warm, use a paring knife and remove the outer peel.  Leave squash slices intact.

Toss a few handfuls of power greens on each plate.

Top with sliced beets and squash slices.

Sprinkle with raw sunflower seeds and pecans.

Add a generous amount of pomegranate seeds.

Drop bits of goat cheese over the salad.

Give the salad dressing a good, solid shake and drizzle over each salad.

Lemon, Maple salad dressing:

1/3 cup Grade A Maple Syrup

Juice of one large, lemon

1 teaspoon dijon mustard

1/3 cup olive oil

I place all of the dressing ingredients in a jar and shake the living heck out of it.


Bridget’s writing career as a newspaper columnist, a web-site contributor, content writer and French language translator has found new expression as a novelist.  Whispers on the Wind, Bridget’s debut novel was the first installment in the Celtic Heart historical fiction series that continues with A Woman’s Equal ShareJoin Bridget’s E-zine at for more recipes, inspirational articles and motivational videos.   You’ll receive a free E-book: ‘Essential Oil Diffuser Blends and other Beneficial Recipes’ just for subscribing. 

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