Ingredients

• 1 small butternut squash, cubed (about 2 cups) Ingredients
• 1/2 head broccoli, chopped Ingredients
• 4 carrots, chopped Ingredients
• 3 beets, chopped Ingredients
• 2-3 tbsp extra-virgin olive oil Ingredients
• 1 tsp garlic powder Ingredients
• 2 tbsp dried rosemary Ingredients
• Sea salt + pepper to taste Ingredients
• 1 cup brown rice or brown basmati rice Ingredients
• 2 cups water Ingredients
• 2 large handfuls arugula or spinach Ingredients
• 1/2 cup extra-virgin olive oil Dressing
• 2-3 tbsp maple syrup Dressing
• 4 tbsp apple cider vinegar Dressing
• 2 tbsp dijon mustard Dressing
• Garnish with ¼ cup pumpkin seeds* Dressing

Instructions

1. Preheat the oven to 375 C and line 2 sheet pans with parchment paper.
2. Bring 2 cups of water to a boil and add rice, reduce to low temperature with lid on. Cook according to package instructions (usually 30-45 minutes).
3. Evenly spread butternut squash, broccoli, carrots and beets on sheet pans. Place broccoli on its own sheet pan as it will cook faster than the other ingredients. Drizzle with olive oil and season with garlic powder, rosemary and sea salt and pepper. Bake for 25-30 minutes. Check the doneness of broccoli at 20 minutes and remove from the oven if done.
4. Meanwhile, in a mason jar, combine salad dressing ingredients and give a good shake to mix or whisk together in a small bowl.
5. Once all the vegetables are cooked, in a large bowl, combine with the rice and arugula. Add the dressing and mix to combine. Finally top with pumpkin seeds.