Roasted Acorn Squash and Beet Salad

Ingredient List

2 medium red beets, washed and top ends cut off
1 acorn squash, washed, seeded (reserved) and cut in slices
3 cups arugula
1/4 cup red onion, thinly sliced
2 oz crumbled blue cheese or goat cheese (optional)
Acorn squash seeds
2 tbsp fresh dill

Orange-Thyme Dressing

1 small orange, juiced (about 1/4 cup)
2 tsp honey
1 garlic clove, finely minced
1 tbsp shallot, finely minced
1 tsp fresh thyme, minced or 1/4 tsp dried
1 tbsp apple cider vinegar
2 tbsp olive oil

Directions

Heat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and fill a small oven proof dish (8 x8) with 1/2 cup water.
Place the beets, top side down (where you cut), in the water, cover with foil and place in the oven for about 45-60 minutes until beets are tender. Evenly spread the sliced squash on the baking sheet, drizzle with about 2 tsp avocado oil and sprinkle with salt and pepper to taste. Bake for 15 minutes. Remove both from oven when finished and let cool. Once the beets are cooled, remove the skin (they should easily peel right off using your hands). Cut in wedges and set aside.
Reduce oven to 325 degrees Fahrenheit. Spread acorn squash seeds evenly on a parchment lined baking sheet and drizzle with 1/2 tsp olive oil. Place in oven for about 15 minutes until lightly browned. Remove from oven and season with salt. Set aside
Meanwhile, prepare the dressing. Add honey, orange juice, vinegar, thyme, garlic and shallot to a small bowl or jar. Whisk to combine then slowly whisk in the olive oil. Set aside.
Once the beets and squash have cooled, evenly spread the arugula on a large serving plate. Decorate with the beets, squash, red onion, fresh dill cheese if using and acorn squash seeds. Drizzle with dressing and serve!