Place all of the vegetables in a large mixing bowl. Season with garlic, salt, black pepper, allspice, and chili flakes. Drizzle with olive oil. Toss the mixture thoroughly to combine.
Line a sheet pan with foil.
Turn seasoned vegetable mixture on to sheet pan. Spread the vegetables out on the pan.
Place pan in oven. Roast for 7 minutes. Remove from oven.
Roast Fish
Cut fish fillets into 2 inch pieces.
Season fish pieces with salt and black pepper.
Place the fish pieces on top of the vegetables.
Return fish and vegetables to the oven. Roast for 8 minutes.
Measure the vinegar, honey, mustard, salt and pepper and add to a mixing bowl.
Whisk lightly until the ingredients come together. Taste. Adjust if necessary.
Measure the oil. Slowly pour the oil into the vinegar mixture while whisking.
The oil and vinegar has come together or “emulsified” when you notice the consistency thicken and color become cloudy. Set aside.
2-The Salad
Cut the butternut squash into a small dice and toss it 2 tablespoons of olive oil, and season with salt and pepper and roast at 375 degrees for about 15 minutes.
Tear lettuce with your hands. Avoid using a knife to cut lettuce, it may turn it brown. Add to a bowl.
Select additional ingredients: a nut, a fruit (dried or fresh), a cooked grain and a cheese. Measure and sprinkle into the bowl with the lettuce and vegetables.
3-Dress The Salad
Add dressing ¼ cup at a time. You want to make sure that you do not put too much dressing on your salad.
Toss ingredients together with your clean hands or a set of tongs. Make sure to coat each leaf well.
