Winter Chopped Salad from Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day b

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 Bosc pear, cored and thinly sliced into strips
• 1 (2-pound) butternut squash, peeled, seeded, and cut into ½-inch cubes
• 1 cup cubed feta cheese
• 5 ounces (6–8 cups) arugula
• 1 pound green beans, chopped into ½-inch pieces
• ¼ teaspoon sea salt
• 2 tablespoons roasted hazelnut oil or extra-virgin olive oil
• 2 tablespoons lemon juice
• ¼ cup hulled sunflower seeds
• 1 teaspoon dried thyme
• ½ teaspoon sea salt
• 1 clove garlic, minced
• 2 teaspoons Dijon mustard