For the Roasted Vegetables:

• 1 medium sweet potato, peeled and chopped
• 1 delicata squash, sliced in half lengthwise, deseeded, and sliced
• 1/2 pound fingerling potatoes, chopped
• 2 small golden beets, peeled and sliced
• 1 tablespoon melted butter or ghee OR avocado oil

For the Salad:

• 1 head romaine lettuce, chopped
• 4 cups arugula (about 4 ounces)
• Pumpkin seeds (pepitas) for garnish

For the Lemon Tahini Dressing:

• 1/4 cup tahini
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp maple syrup or honey (optional)
• 1/2 clove garlic, crushed (optional)
• 2 tbsp water (+ more to thin)
• Salt to taste