Butternut Squash, Beet, and Arugula Salad

This salad is beyond amazing. It's buttery without the butter, sweet without the sugar, and filling without the meat. I mean what more could you ask for? 

Recipe:

1/2 butternut squash neck, cubed

3 large beets, peeled and cubed

2 large shallots, diced 

2 tbsp coconut oil

Sea salt

Toss cubed butternut squash, beets, and shallots onto a non stick cookie sheet. Coat with coconut oil and sea salt and mix together with hands. Bake in oven at 425 degrees for 25-30 minutes.

Dressing:

1/2 tbsp Dijon mustard

1 tbsp pure maple syrup

2 tbsp apple cider vinegar

1/4 cup EVOO

Sea salt

Cracked black pepper

Mix together above ingredients, blending in EVOO with a whisk. 

Salad:

1 head organic arugula, roughly chopped 

Beet greens from beets above ( or leave out if bought stemless beets), roughly chopped

Directions:

1.) Roast butternut squash, beets, and shallots in oven at 425 for 25-30 minutes (see above). Once removed from oven, toss with 2 tbsp reserved dressing. 

2.) Toss salad greens with remaining dressing. 

3.) Top salad with butternut squash, beets, and shallots.