Take Back the Kitchen – Winter Salad with Butternut Squash and Pistachios

Sometimes salads don’t seem so appealing in the cold weather but this cozy, warm and hearty salad may just make you change your menu this week. Try to roast a lot of vegetables at once if you can so you can make a variety of salads and other dishes all week with them.
Hearty Winter Salad with Butternut Squash and Pistachios

Serves 2
3 cups washed and dried Arugula or pre-washed from supermarket
1/2 cup roasted butternut squash and 1/2 cup roasted beets (halve a squash,take the pits out, roast on a parchment paper lined baking sheet in the middle rack of your oven for 30-40 minutes at 400 degrees or until squash is fork tender . If top is getting too brown , cover with aluminum foil. Dice up when cooled and use for soups, salads and any other dish throughout the week. For the beets, take one medium sized beet, peel it, dice it and roast it with the squash until tender, keep checking with a fork but about the same amount of time as squash)
1-2 TBS shelled pistachios
drizzle olive oil
drizzle balsamic vinegar
salt to taste
pepper to taste
1. Place prepared greens in a bowl. Add squash and beets and gently combine.
2. Drizzle with oil and vinegar and toss gently.
3. Add salt and pepper to taste and top with pistachios. Enjoy!