• 6 cups curly endive - 1 full head of curly endive chopped the leaves about 1-inch size
• 1/2 pound medium fresh mushrooms halved (portobello, oysters, etc. (4 oz gourmet blend - crimini, shiitake, oyster mushrooms)
• 2-3 carrots peeled and halved lengthwise (medium-size carrots)
• 1 cups cubed peeled butternut squash about 1/2 pound
• 1 red bell peppers seeded and sliced
• 1 large red onion sliced (roast with veggies)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cups grape vine cherry tomatoes halved (not sure) with stems

Vinaigrette/Salad Dressing

• Lemon Vinaigrette or your salad dressing preference