Malibu Farm’s Vegan Chop Salad

Ingredients

• Classic Chop Dressing
• 2 tablespoons Dijon mustard
• 6 tablespoons red wine vinegar
• Kosher salt, to taste
• 1 small shallot, chopped fine (about 1 tablespoon)
• ½ cup extra-virgin olive oil, canola oil or a blend of the two
• Cubed Roasted Butternut Squash
• 1 butternut squash—peeled, seeded and chopped into ½-inch cubes
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons agave nectar or honey
• Juice from 1 lemon
• Classic Marinated Roasted Beets
• 4 medium-size beets, skin on
• ⅓ cup extra-virgin olive oil, divided
• Dash of sugar
• ¼ cup red wine vinegar
• ¼ cup fresh lemon juice
• ½ shallot, finely chopped
• 2 or 3 tablespoons chopped fresh herbs (such as parsley, dill or chives)
• 1 garlic clove, grated
• 2 cups chopped romaine lettuce
• 2 cups chopped fresh lacinato kale
• ½ cup cooked quinoa or other grain (optional)
• 2 cups Cubed Roasted Butternut Squash
• 1 cup Classic Marinated Roasted Beets
• 2 avocados, sliced
• 2 cups halved cherry tomatoes
• 2 cups chickpeas, drained
• Watermelon radishes, thinly sliced, for garnish (optional)