3–4 cups cubed butternut squash

8 ounces sliced Portobello mushrooms

1 large or 2 medium fennel bulbs, chopped

1 ripe avocado, cubed

1 tablespoon pine nuts

1 tablespoon pumpkin seeds

2 tablespoons pecans

1 box pre-checked spring mix

1 box pre-checked kale

Zeta Olive Oil and salt for roasting and sautéing veggies

1/3 cup Tuscanini Balsamic Vinegar

3 tablespoons orange juice

1 cup Zeta Olive Oil

1/4 cup water

2 cubes Gefen Frozen Garlic or 1 teaspoon garlic powder

1 teaspoon fresh or dried parsley

1/4 teaspoon rosemary and/or thyme

1/4 teaspoon Pereg Basil

1/2 teaspoon coarsely ground Gefen Black Pepper

1 teaspoon Himalayan pink or sea salt