Roasted Beet, Butternut Squash & Apple Salad

INGREDIENTS

1 lb

Apples, crisp red

3 oz

Baby arugula

1 lb

Beets, red

1 tsp

Garlic

1 tsp

Orange, zest

Shallot, large

2 tbsp

Balsamic vinegar

1 1/2 tsp

Dijon mustard, good

1 tbsp

Liquid honey

Kosher salt and freshly ground black pepper

Olive oil, Good

1/4 cup

Marcona almonds, roasted salted

1 1/2 tbsp

Orange juice, freshly squeezed

1 pound butternut squash, peeled and 1/2-inch diced