Roasted Beets and Butternut Squash Salad with Goat Cheese

Ingredients:

• 2 medium beets (peeled and cubed)

• 2 cups butternut squash (peeled and cubed)

• 2 tbsp olive oil

• 1/2 tsp salt

• 1/4 tsp black pepper

• 2 oz goat cheese (crumbled)

• 1/4 cup walnuts (toasted)

• 2 cups arugula or spinach (optional)

• 1 tbsp balsamic vinegar

Instructions:

1. Prepare veggies: 

• Preheat oven to 400°F (200°C). Toss the beets and butternut squash with olive oil, salt, and pepper.

2. Roast: 

• Spread on a baking sheet and roast for 25-30 minutes, turning halfway through.

3. Assemble salad: 

• In a large bowl, layer the roasted beets, squash, arugula, goat cheese, and walnuts.

4. Dress: 

• Drizzle with balsamic vinegar and toss gently before serving.