@nashgirleats eats used our beets, squash, and greens to make this beautiful winter salad!
Ingredients: 4 beets 2 bunches of dark leafy greens 1 large kabocha squash 1/4 cups toasted and chopped pecans 1/4 cup chopped fresh herbs- whatever you have leftover you need to get rid of 2 tablespoons red wine vinegar 1 tablespoon balsamic vinegar 1 clove garlic- grated 2 tablespoons olive oil 1-2 tablespoon of pumpkin oil (it is very strong- to taste) .
Directions: 1. Steam beets per your fav modality. I love the instant pot x 20 minutes. Allow to cool. Peel skin and slice. 2. Roast squash with olive oil, salt and pepper at 425 for 30-40 minute until tender. 3. Blanch greens in salted water x 1 minute. Strain/remove all water! Dress with half of the dressing made below and place on platter.
Dressing: 1. Combine oils, vinegars, garlic in bowl. Season with salt and pepper.
Toss remaining dressing with peeled slice beets, squash. Place veg on top of the greens. Sprinkle herbs and chopped pecans over salad. Consider topping with some crumbled feta or goat cheese for added oomph. Voila!