Chopped Winter Salad

2 beets (peeled and sliced)2 cups butternut squash (peeled and diced)2 tablespoons olive oilsalt and pepper6 cups arugula, kale, spinach or any lettuce1/4 cup chopped walnuts1/4 cup crumbles goat cheese1/4 cup pomegranate seedsFOR THE DRESSING1/4 cup orange juice (or the juice of a large orange)2 tbsps apple cider vinegar2 tbsp pure maple syrup1 tbsp dijon mustardsalt and pepper (to taste)1/3 cup olive oilROAST THE BEETS AND SQUASHPreheat the oven to 425 degrees F.Spray two baking sheets with olive oil and place the beets in a single layer on one of baking sheets, drizzle with some olive oil and sprinkle with salt and pepper. Use the same method for the butternut squash. Roast the beets and squash in the preheated oven for 20-25 minutes, turning the beets and squash over halfway through. Watch the beets since they may not take as long as the squash to cook. Remove and set aside to cool for a few minutes.MAKE THE DRESSINGPour the orange juice, apple cider vinegar, maple syrup, dijon mustard, salt and pepper, and olive oil into a mason jar and shake well to emulsify.BUILD THE SALADPlace the arugula into a large bowl or platter, top with the roasted beets and squash, chopped walnuts, crumbled goat cheese, and pomegranate seeds, and lightly toss. Pour the dressing over the salad and toss it all together. Serve and enjoy!