Roasted veggie salad

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.


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