Balsamic Beet And Roasted Butternut Salad With Peach

Here is what you will need for this salad ( 4 servings):

• Spread’em Kitchen Beet & Balsamic 
• 1 – 2  peaches, sliced
• 1 small butternut squash
• olive oil
• salt and pepper
• 1 small red onion, sliced
• 1/2 cup of apple cider vinegar
• 1/2 tsp sugar
• 1/2 cup hot water
• salad greens
• almond slivers, toasted
• dried cranberries

1. Preheat oven to 400 F. Lightly grease a baking tray.
2. Slice butternut squash cross-wise into 1 cm slices; peel and clean each slice.
3. Place the slices on the baking tray, drizzle with olive oil, season with salt and pepper and bake until the squash is tender and starting to brown – for about 15  – 20 minutes.
4. Make quick red onion pickles – submerge the onion slices in hot water, sugar and apple cider vinegar mixture.
5. Toss squash, sliced peach, salad greens and red onion together in a serving bowl. Top with toasted almond slivers, dried cranberries and Spread’em Kitchen Beet & Balsamic spread. Drizzle a tablespoon of lemon juice over it.
6. Serve while the squash is warm. Enjoy!