2 tbsp extra-virgin olive oil

1 tbsp balsamic vinegar

1 tbsp pure maple syrup

1 tsp Dijon mustard

Pinch of salt & pepper

1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes

2 tbsp olive oil, divided

Salt & freshly ground black pepper

4 cups mixed greens (arugula, spinach, or baby kale)

¼ cup toasted pecans or walnuts

½ cup crumbled goat cheese or feta

2 tbsp dried cranberries or pomegranate seeds

1 small head red cabbage, thinly sliced

3 large carrots, peeled and julienned or shredded

2 tbsp olive oil

Salt and pepper, to taste

2 tbsp apple cider vinegar or lemon juice

1 tbsp honey or maple syrup

1 garlic clove, minced

¼ cup chopped fresh parsley or cilantro

Optional: toasted pumpkin seeds or walnuts for crunch

1 can (14 oz) hearts of palm, drained and sliced

2 ripe avocados, diced

1 cup cherry tomatoes, halved (optional)

¼ cup thinly sliced red onion

2 tbsp chopped fresh cilantro or parsley

Juice of 1 lime

2 tbsp olive oil

Salt and pepper to taste