Ingredients
Scale
Chipotle Dressing
- 2 cups cilantro, fresh
- 3 garlic cloves
- 5 whole chipotles in adobo sauce (see notes)
- 2 tsp maple syrup
- 3 Tbsp lime juice
- 3 Tbsp red wine vinegar
- ¼ cup olive oil
- 1 tsp sea salt
Salad
- 3 medium golden beets, peeled and sliced
- 1 yellow squash, sliced
- 4 Tbsp olive oil, divided
- 1.5 tsps sea salt, divided
- 2 large tomatoes, sliced and halved
- ¼ cup pecans, chopped
Instructions
- Preheat oven to 450 and line a baking sheet with parchment paper.
- Slice the beets about ¼ inch thick (I like to use a mandolin) and divide them among 2 baking sheets. Divide the sliced squash between the two pans.
- Drizzle the olive oil and salt evenly between the two pans and roast the vegetables for about 8 minutes or until they are softened. Let cool to room temperature.
- Add the cilantro and garlic to a food processor or blender and pulse in to coarse pieces. Add the chipotle and pulse again.
- Add the rest of the dressing ingredients and pulse until everything is combined.
- Add the beets, squash and tomato to a large bowl. Toss with about ¼ cup of dressing and let chill in the refrigerator for about 30 minutes. Top with pecans before serving and more dressing if desired.
Notes
- If you don’t like a lot of heat I would reduce the number of chipotles in the dressing.
- You may have leftover dressing but I find that the salad begins to soak up the dressing so you may need to add more later. I would just store it in an airtight container in the refrigerator.
Nutrition
- Serving Size: 6