This was inspired by a salad I had once at NorthStar, a butternut squash from my dad’s garden, and some beets and arugula from Rockdove Farm.
First, I roasted the beets and squash. Both were peeled and cubed, olive oiled, and spread out on a stone. Into the oven for 20-30 minutes (until tender) at 400.
Next, I put them over a giant bed of arugula and added some goat cheese and Olive Orchard Orange Olive Oil.
World’s greatest lunch.
Delicious! The colors are just fabulous. I’m eating with my eyes right now
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