Toss the butternut squash cubes with 1 tablespoon of coconut oil and gently season with salt and pepper. Place the squash on a baking sheet and cook for 40 minutes tossing/flipping them over half way through. Repeat this process with the beets.
Compile your salad with first placing desired amount of spinach on a plate or in a bowl, add the chicken, squash, beets, walnuts and any other desired toppings. Drizzle your favorite dressing over the top and enjoy!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2016/12/14/roasted-root-vegetable-winter-salad/