I mixed my favorite winter vegetable into a light, summery salad to create the perfect balance!
Preheat oven to 400 degrees F. Toss peeled and cubed butternut squash with a desired amount of olive oil, salt, and pepper. Place chunks on baking sheet sprayed with cooking oil, and place in oven for 25-30 minutes (or until slightly browned).
Cut both ends off of the beet bulbs and wrap in aluminum foil and roast with the butternut squash, placing the foil-covered bulbs on the oven rack beside the baking sheets.
Meanwhile, mix together all ingredients for the dressing.
When the veggies are roasted and cooled, assemble the salad by tossing together the arugula, butternut squash, beets, goat cheese crumbles, walnuts, and dressing. Enjoy!