Roasted beets and butternut squash are served over spicy arugula and topped with crunchy pepitas, creamy goat cheese, fresh herbs, and a simple balsamic vinaigrette. Make this simple salad even more simply roasting the beets and butternut squash in advance or even roast extra and use them later for more salads during the week. The roasted veggies keep well in the fridge for about 3 to 5 days when stored in an airtight container. This beautiful salad is a simple gluten-free recipe packed with...
