2 cups diced roasted butternut squash
4 diced roasted beets (any color)
4 cloves of garlic, pressed
6-8 cups torn lettuce leaves or any combination of greens, lettuce, beet greens, escarole, arugula, etc.
1 cup of cooked or canned white (navy) beans (optional)
1/4 cup sliced red onion
1/2 cup dried cranberries
4 T. pumpkin seeds (raw or roasted)
6 oz. goat cheese (Humboldt fog is my favorite)
1/4 cup sherry vinegar
1 shallot, finely diced
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
Roast the beets, preheat oven to 375°F. Leave root and 1 inch of stem on beets and scrub with a brush. Cut in quarters and put them in a baking dish. Add ¼ cupwater, cover with foil and bake for about an hour or until tender. Cool and peel. You can also steam them for 15 minutes on the stovetop.
To roast butternut squash preheat the oven to 400F. Cut the squash into cubes and remove the seeds and skin. Toss with 1-2 tablepoons of olive oil and garlic and sprinkle them with salt and pepper. Place on a baking sheet and bake for about 20 minutes. Let cool completely.
Make the dressing while squash and beets are cooking/cooling and refrigerate until ready to use.
Assemble the salad and toss with the dressing.