5 ounces mixed greens (arugula, baby spinach, baby kale), washed and dried

roasted sweet potatoes (1 large, cubed, tossed with 1 tablespoon Gefen Olive Oil, salt and pepper and roasted at 450°F for 30 minutes on a parchment-lined baking sheet)

1 cup diced raw veggies (I used 1/4 cup each finely diced cucumber, celery, carrots, and peppers)

1/2 cup toasted pumpkin seeds (you can purchase these already toasted)

8 to 10 slices of leftover challah

1/4 cup Gefen Olive Oil

1 teaspoon garlic powder

1 teaspoon oregano 

1 teaspoon kosher or pink Himalayan sea salt

1/2 teaspoon Gefen Black Pepper

1/3 cup Gefen Extra-Virgin Olive Oil

1/4 cup Tuscanini Balsamic Vinegar

2 teaspoons Dijon mustard

1 teaspoon Gefen Pure Maple Syrup

1 small clove garlic, grated or minced

1/2 teaspoon kosher salt

freshly ground Gefen Black Pepper

1/2 cup fresh diced parsley