Ingredients:

1/2 butternut squash
3 big beets
Salt and pepper
2 tablespoons oil
4 cups baby spinach
1/2 cup feta cheese
1/4 cup K-Fruit Dried Cranberries
*2 tablespoons sliced K-Fruit Almonds (optional)

Method:

1. Start by preheating the oven to 400 degrees.
2. Peel the butternut squash and chop it into small cubes. Toss it in a big bowl with 1 tablespoon of oil, salt, and pepper until it’s all nicely seasoned. Spread it out on a large baking sheet lined with parchment paper.
3. Next, peel the beets and chop them into 1cm pieces.
4. Add the beets to the same bowl that the butternut was in.
5. Drizzle on 1 tablespoon of oil, season with salt and pepper, and toss until they’re well coated.
6. Place them on a separate parchment-lined baking sheet. If you have enough space, feel free to put them on the same sheet.
7. Bake both the butternut and beets for about 25-30 minutes.
8. While they’re roasting, throw the baby spinach into a large bowl. Top it with sliced almonds, feta, and cranberries.
9. Once the veggies are done, take them out of the oven and let the baking sheets cool on wire racks. When they’ve cooled a bit, add them to the salad.
10. Serve it up with your favourite dressing or a drizzle of balsamic glaze.
11. Enjoy!

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