Roasted butternut squash
2 pears
arugula
frisée

Soak, rinse and dry arugula and frisée. Peel and cut pears.

Garlic Lemon Vinaigrette Recipe
1/3 cup of olive oil
Juice of 1/2 – 1 whole lemon (depends on how lemon-y you want it)
1/8 teaspoon of sea salt

Stir or place in a glass jar with solid lid and shake vigorously till vinaigrette emulsifies. Pour over salad. Eat with roasted butternut squash.