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.
