Amber Rose, co-author (along with Sadie Frost and Holly Davidson) of Nourish: Mind, Body & Soul, clearly agrees, and we’ve got an amazing autumnal recipe from the book to share: a warm salad with roast pumpkin, golden beets, squash and garlic!
Not surprisingly for a recipe pulled from a book called Nourish, this recipe packs incredible nutrition along with loads of flavor. It’s pretty (so many colors!), simple to make, and can pair with greens and maybe a little hummus for a main dish, or works as a side at dinner.
Roast Pumpkin, Golden Beet & Squash Salad with Garlic Recipe
- ½ butternut squash, halved lengthwise, seeds removed
- 4 golden beets, peeled and cut into 6 wedges
- 1 medium orange pumpkin (acorn squash or Japanese red kuri), halved, seeds removed
- 1 whole bulb garlic, cloves separated and unpeeled
- A few tablespoons of olive oil
- Sea salt and freshly ground pepper
- Preheat the oven to 350°F.
- Slice the butternut squash into four long slices and place on a big baking sheet with the golden beet wedges.
- Cut the pumpkin halves into lovely crescent moon wedges — roughly four wedges per half pumpkin — and scatter those on the pan too with the garlic cloves.
- Drizzle olive oil generously over everything, sprinkle with sea salt and pepper, and roast in the oven for about 30–35 minutes. Keep an eye on them; you want the edges to start browning and the vegetables to be tender all the way through — check by inserting a small sharp knife into a thick piece.
- Remove the vegetables from the oven and let cool a little.
- Transfer everything to a shallow platter and serve.
For the record, Nourish is packed with more than just wholesome recipes like this. It also offers yoga, meditation, inspirational advice, beauty secrets and fitness tips. Kind of a perfect find for anyone looking to embrace a healthier lifestyle, wouldn’t you say?
What’s your favorite seasonal ingredient to toss in a salad (warm or cold)? Call me basic if you must, but I love sauteed butternut squash on some kale! —Kristen