Balsamic Beets Salad with Garlicky Ranch Dressing

1. Preheat your oven to 400F (200C).
2. Chop the butternut squash and broccoli into bite-sized pieces.
3. In a bowl, toss the chopped butternut squash and broccoli with extra virgin olive oil, garlic powder, black pepper, and salt.
4. Spread the seasoned vegetables on a baking sheet and bake for 40 minutes, flipping halfway through.
5. While the vegetables roast, prepare the garlicky ranch dressing: In a small bowl, combine 1/2 cup whole milk yogurt, 2 cloves of minced garlic, 1 tablespoon mustard, 1 tablespoon coconut aminos, 1 teaspoon lemon juice, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, dill weed, fresh chopped parsley, and fresh chopped chives. Mix well until combined.
6. To assemble the salad, arrange a bed of romaine lettuce on a serving platter or individual plates.
7. Top the romaine lettuce with the roasted butternut squash and broccoli, ready-to-eat Balsamic Beets, chickpeas, sliced avocado, and microgreens.
8. Drizzle with a little olive oil and sprinkle with fresh chives.
9. Serve the salad with the homemade garlicky ranch dressing on the side. Enjoy!