Roasted Beet and Winter Squash Salad with Walnuts

This substantial salad was beautiful - bright orange from the squash, red from the beet roots, and bright green from the beet roots. It would be lovely on a thanksgiving table, but is easy enough for a regular meal.

The flavor was very nice. A vinaigrette is used to dress the beets and squash, the beet greens are blanched, and at the end, chopped walnuts and parsley are sprinkled on top.

Using roast squash in this salad was unusual for me. It was a bit mushy after roasting. I wonder if mine were too crowded - and if they would be a bit drier and browned if better spread apart.

This salad makes a lot. Probably would easily serve 6 or 8. I'm happy -- good leftovers for lunches!