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Fall Roasted Vegetables Salad with Maple Orange Dressing

Fall is a good time to take advantage of vegetables, fruits and nuts like butternut squash, red beets, bosc pears and pecans. Here is a super healthy and tasty recipe includes all of those and more and is topped off with a delicious maple, orange and cinnamon dressing. Though it may sound a bit unusual, the combination is sure to be a hit at the dinner table!


1 small butternut squash, peeled and chopped into ½” cubes or sliced (2 cups)
2 small or 1 large red beet, chopped into ½” cubes (2 cups)
1 ripe bosc pear, sliced
½ cup pecans
1/3 cup golden raisins
10 ounces spring green mix (or greens of choice)

For the Maple Orange Cinnamon Dressing:

1 teaspoon orange zest
1/3 cup fresh orange juice
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup
3 tablespoons extra virgin olive oil
¼ teaspoon ground cinnamon
1/8 teaspoon Himalayan or sea salt

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)



1. Preheat the oven to 400 degrees F.

2. Peel the butternut squash and either slice it into ½” slices or dice it into ½” cubes (or both).

3. Lay the butternut squash on a baking sheet and drizzle enough olive oil over the pieces to coat them well.

4. Sprinkle the butternut squash with salt.

5. Peel and chop the beets and lay the pieces on a large piece of foil. Fold the foil, completely covering the beets, creating a foil packet. Place this packet on the baking sheet next to the butternut squash.

6. Place the baking sheet in the oven and roast the vegetables for 50 minutes, or until the butternut squash is browned and crispy. Remove from the oven and allow the vegetables to cool.

7. In a small bowl, whisk together the ingredients for the dressing.

8. In a large serving bowl, add all of the salad ingredients (including the roasted vegetables). Toss in desired amount of Maple-Orange-Cinnamon Dressing and serve!

Original recipe and image source:



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