Market Salad

• The Salad
• 1 cup butternut squash, cubed into "dice-sized" pieces
• pinch sea salt
• drizzle extra virgin olive oil
• 1 bunch arugula
• 1 large beet, spiralized (or grated)
• 2 carrots, spiralized (or grated)
• 1 watermelon radish, thinly sliced and quartered
• 1 avocado, cubed into "dice-sized" pieces
• Salad Toppers and Dressing
• 2 tablespoons raw unsalted almonds
• 1 tablespoon raw unsalted pumpkin and sunflower seeds
• 1/2 cup fresh sprouts (i.e. broccoli, sunflower, radish, etc.)
• 1 tablespoon goji berries
• 4 figs (dried or fresh) quartered
• juice 1 lemon (about 4-5 tbsp)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon honey (preferably raw, local, and unpasteurized)
• 1 pinch sea salt and fresh ground pepper

1. Preheat oven to 350 F
2. In a medium sized bowl, toss butternut squash with a drizzle of oil and pinch of sea salt.
3. Spread squash on a baking tray and place in the oven. (cook for about 30 minutes or until soft and lightly browned)
4. Meanwhile, in a small bowl or dressing jar, add salad dressing ingredients and whisk until well combined.
5. In a large bowl, toss arugula, beets, carrots, and radish with 3/4 of the dressing.
6. Remove squash from the oven once cooked and add to the salad bowl along with the avocado.
7. Lightly toss until well mixed and neatly add mixture into a large serving bowl.
8. Add salad toppers and drizzle with remaining dressing.rnServe and enjoy

salad, butternut squash, salt, drizzle extra virgin olive oil, arugula, carrots, watermelon radish, avocado, salad toppers, almonds, sunflower seeds, fresh sprouts, goji berries, lemon, extra virgin olive oil, honey, salt

Taken from food52.com/recipes/39257-market-salad (may not work)