2cupsbutternut squashpeeled and cut into 1/2" cubes
4carrotspeeled and sliced 1/2" thick (on the diagonal if you want to be fancy)
1medium parsnippeeled and sliced 1/4 inch (when you get to the thick top cut in half too)
one small bunch asparagustrimmed and cut into 2" pieces
4cupsbaby greens
pecansto taste (optional)
sea salt and pepper to taste
olive oil
Dressing:
1/2cupgood quality extra virgin olive oil
1/4cupgood quality aged balsamic vinegar
1tspspicy brown mustard
sea salt and pepper to taste
Instructions
Preheat oven to 400 degrees and place rack in upper third of oven.
Cover rimmed cookie with parchment paper and set aside.
For Salad:
Using a Y peeler, peel butternut squash and cut into 1/2" cubes. Prepare the rest of vegetables. Place all veggies except asparagus on parchment covered cookie sheet. Drizzle with olive oil and toss. Veggies should be glistening with olive oil but not soaked. Sprinkle with sea salt and pepper. Toss again.
Place vegetables in oven and roast for 40 minutes.
Toss asparagus with olive oil, sea salt and pepper and set aside.
Make Dressing:
Combine ingredients and whisk well.
When veggies have cooked for 40 minutes add asparagus and roast 10 more minutes. Remove from oven and allow to cool slightly.
Place lettuce on platter, top with vegetables and pecans/chicken if desired.