Warm Roasted Salad
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![Preparation time]()
Prep time20 min![Cooking time]()
Cooking time1 hr![Servings]()
PortionsPortions 6![Difficulty]()
DifficultyMedium
Ingredients
- 2 cups butternut squash cubes
- 2 bell peppers, cubed
- 1 red onion, cubed
- 3 cups broccoli
- 6 beets, cubed
-
2 tablespoons melted Country Crock® Original Spread
![Original Spread]()
- pepitas or sunflower seeds
- 1 bunch kale
- crumbled feta cheese
For the Salad Dressing:
-
1/4 cup Country Crock® Original Spread
![Original Spread]()
- juice of half a lemon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat the oven to 400 degrees F.
- Place the butternut squash, bell peppers, onions, broccoli, and beets on a baking sheet. Drizzle on 2 tablespoons of melted Country Crock®. Mix until evenly coated and bake in the oven for 45 minutes.
- Toast pepitas or sunflower seeds.
- Make the salad dressing. Mix the lemon juice, melted Country Crock®, salt and pepper together.
- Pour over the kale and gently massage the leaves until the kale turns a deep green color.
- Top with roasted warm veggies and sprinkle with feta cheese and toasted seeds. Enjoy!
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