INGREDIENTS
3 cups
cubed butternut squash
4
small heirloom beets, halved
1
red onion, cut into wedges
2 tbsp
olive oil
kosher salt and freshly cracked black pepper
3 cups
arugula
1/4 cup
candied walnuts
1/4 cup
goat cheese
1/4 cup
dried cranberries
3 tbsp
olive oil
2 tbsp
balsamic vinegar
1 tsp
honey
Salt and pepper