• 1 large butternut squash, peeled and diced
  • 2 delicata squash
  • ½ lb brussels sprouts, trimmed and halved
  • 3 sweet onions, thinly sliced
  • 5 rainbow carrots, peeled
  • 1 ¼ c avocado oil, divided
  • 3 oz package arugula
  • ½ pecans, toasted
  • 1 fresh orange
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped
  • ½ c white balsamic vinegar
  1. Preheat oven to 400°F.
  2. Cut top and bottom off delicata squash and scoop out seeds.
  3. Cut squash in half lengthwise, and then cut each half into slices.
  4. Add Brussels sprouts, onions, carrots, and 1/4 c avocado oil and toss until all ingredients are well coated with oil.
  5. In a large sheet pan, spread mixture to make a single layer.
  6. Place in center of oven for approximately 25-35 minutes.
  7. To make the dressing: zest and juice the orange then combine with thyme, rosemary, white balsamic vinegar, and the remaining 1 c avocado oil. Whisk until well blended.
  8. Once vegetables are done, combine with arugula and toasted pecans.
  9. Toss with dressing until evenly coated.