Roasted Roots Rainbow Salad

Roasted beets, squash, red peppers and sweet potatoes plus quinoa, avocado, and spinach

1 lb beets
olive oil
salt and pepper
1 small delicata squash, halved, seeds scooped, cut into 1/4″ half moons
2 small sweet potatoes, peeled and diced
8 oz / 225 g quinoa, rinsed
1 2/3 cups / 400 mL water
4 handfuls baby spinach
6 oz / 170 g roasted red peppers, sliced into strips
1 avocado
2 oz / 60 g sunflower seeds, toasted

Dressing:
3 Tbs olive oil
1.5 Tbs balsamic vinegar plus a splash
1.5 Tbs orange juice
1 tsp Dijon mustard

View the full recipe at Borrowed Salt →