For Roasted Beets & Squash:

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3 cups beets, diced

4 cups butternut squash, diced

2 Tbsp extra virgin olive oil

1 Tbsp fresh thyme (or 1 tsp dried thyme)

½ tsp garlic powder

1 tsp kosher salt (use ½ tsp if using fine table salt)

½ tsp black pepper

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For Salad:

3 cups arugula

4 cups baby spinach

½ cup goat cheese, crumbled

½ cup pumpkin seeds, roasted & salted

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For Maple Balsamic Dressing:

¼ cup extra virgin olive oil

3 Tbsp balsamic vinegar

½ Tbsp dijon mustard

1½ Tbsp maple syrup

1 clove garlic, grated or minced

Pinch kosher salt & black pepper

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1. Preheat the oven to 425℉ (218°C). Line a large sheet pan with parchment paper and spray with olive oil spray.

2. Rinse and peel your beets and butternut squash. Dice them into relatively similar size bite size pieces around 1 inch.

3. Add the butternut squash and beets to the prepared roasting pan. Coat in the olive oil, fresh thyme, garlic powder, kosher salt, and black pepper. Roast in the preheated oven for 25-30 minutes, until fork tender.

4. While the veggies roast, make the maple balsamic dressing by whisking the dressing ingredients in a small bowl or shaking them in a mason jar.

5. In a large bowl, combine the greens, beets, butternut squash, pumpkin seeds, goat cheese, and pomegranates (if using). Top with half the dressing just before serving and serve with the rest of the dressing on the side.