Roasted Root Vegetable Winter Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad/Entree
Serves: 1
Ingredients
  • 1-2 tblsp coconut oil, divided
  • 4-6 oz rotisserie chicken
  • 1 butternut squash, peel and cubed
  • 1 - 2 beets, peeled and sliced
  • 2-4 cups spinach
  • 1-2 oz walnuts
  • salt and pepper to taste
  • optional: cheese, craisins or other dried fruit
Instructions
  1. Preheat oven to 425 degrees.
  2. Toss the butternut squash cubes with 1 tablespoon of coconut oil and gently season with salt and pepper. Place the squash on a baking sheet and cook for 40 minutes tossing/flipping them over half way through. Repeat this process with the beets.
  3. Compile your salad with first placing desired amount of spinach on a plate or in a bowl, add the chicken, squash, beets, walnuts and any other desired toppings. Drizzle your favorite dressing over the top and enjoy!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2016/12/14/roasted-root-vegetable-winter-salad/