Easter and carrot cake are synonymous at Betsy's house, and as the founder of Betsy's Best there is plenty of almond butter in the pantry. This week Betsy put carrot cake and cinnamon almond butter together in this delicious Easter recipe. Trust Betsy! The addition...read more
There is no better salad in October and November than Betsy’s Fall Harvest Salad. Her recipe features amazing autumn veggies and a delicious cinnamon almond butter dressing. Give it a try! We bet you’ll be proclaiming “It was #LoveAtFirstTaste!”
1 butternut squash, peeled and cut in cubes, or 1 bagged cut butternut squash
2 Tbsp coconut oil
1/2 tsp sea salt
5 oz. spinach or arugula
2 beets, cooked and cut in cubes, or precooked beets, cut in cubes
1/4 cup roasted pumpkin seeds
1 oz. crumbled goat cheese
1/2 cup extra virgin olive oil
1/4 cup water
2 Tbsp balsamic vinegar
1 Tbsp honey
1 garlic clove
Step By Step Fall Harvest Salad Recipe Directions:
Step 1: Preheat oven to 400F. In a small bowl combine the coconut oil and Betsy’s Best until well incorporated. Combine the butternut squash pieces with the coconut oil, Betsy’s Best, and sea salt in a large bowl until well coated. Spread the squash out on a baking sheet lined with parchment paper and roast for 40 minutes, until tender and golden brown.
Step 2: While the butternut squash is roasting, cut the beets in 1/4 – 1/2 inch cubes and set aside. Place the Betsy’s Best Almond Butter with Cinnamon, olive oil, water, balsamic vinegar, agave, and garlic in the food processor. Process until smooth.
Step 3: When the squash is done roasting, remove and allow to come to room temp. Layer the salad starting with greens, squash, beets, pumpkin seeds and goat cheese. Drizzle with the dressing.
Step 4: Enjoy your fall harvest salad!
Recipe Yield: 4 salads with leftover dressing