3 bunches arugula leaves or mixed greens
2 1/2 cups butternut squash, peeled and diced
1 1/4 cups feta, crumbled
5 peeled and pre-cooked beets (or roast beets yourself), chopped
1 (15 oz.) can chickpeas, rinsed and drained
1 pint cherry or plum tomatoes, halved
1/3 cup extra-virgin olive oil, plus 2 tablespoons
1/4 cup freshly squeezed orange juice
kosher salt and freshly ground pepper, to taste
Preheat oven to 400∫ F.
Toss cubed butternut squash with 2 tablespoons olive oil and season generously with salt and pepper.
Spread out on a baking sheet in an even layer and bake for 45-50 minutes, or until fork tender.
Transfer butternut squash to a large (serving) bowl and add chopped beets, arugula and halved tomatoes. Add in crumbled feta and chickpeas.
In a small bowl or glass, whisk together olive oil and orange juice until combined.
Drizzle salad dressing over peas and vegetables and gently toss together until everything is coated.
Taste and adjust seasoning, if necessary, and serve immediately. Note: if roasting beets at home, place beets in a baking dish and 1/2 cup water. Cover with aluminum foil and bake at 400∫ F for 50-60 minutes, or until fork tender. Let cool before peeling.