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3 bunches arugula leaves or mixed greens
2 1/2 cups butternut squash, peeled and diced
1 1/4 cups feta, crumbled
5 peeled and pre-cooked beets (or roast beets yourself), chopped
1 (15 oz.) can chickpeas, rinsed and drained
1 pint cherry or plum tomatoes, halved
1/3 cup extra-virgin olive oil, plus 2 tablespoons
1/4 cup freshly squeezed orange juice
kosher salt and freshly ground pepper, to taste
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1st Keep
 jlkinleesburg
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