Name: Roasted Beet & Butternut Squash Salad with Apples
Yield: 4 servings
Ingredients: 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

1

Combine squash and beets in large bowl.

2

Add oil; toss to coat.

3

Season with salt.

4

Spread into baking pan.

5

Bake in 325 degrees F-convection oven 20 min.

6

or until vegetables are tender.

7

Cool.

8

Place roasted vegetables in large bowl.

9

Add all remaining ingredients except cheese; mix lighty.

10

Garnish each serving with about 1 Tbsp.

11

cheese.

12

For each serving: Plate about 1 cup salad; top with about 1 Tbsp.

13

cheese.

Roasted Beet & Butternut Squash Salad with Apples

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