Panzanella salad with arugula, delicata squash, and roasted beets

Heat the oven to 425°F. Line 2 sheet pans with parchment paper or foil.

• Cut the demi baguette into 1-inch pieces.
• Trim the ends from the delicata squash. Cut the squash in half lengthwise and scoop out the seeds with a spoon, then cut each half crosswise into ½-inch-thick half-moons. 
• Cut a small corner from the beet packaging and drain off any excess liquid; cut beets into bite-size pieces.

On 1 sheet pan, drizzle the demi baguette with 1 to 2 tablespoons oil, season with salt and pepper, and toss to coat. Spread in an even layer and toast in the oven until crisp and browned, 10 to 12 minutes. Remove the baguette from the oven and let cool slightly.

On one end of the 2nd sheet pan, drizzle the delicata squash with 1 to 2 tablespoons oil; season with salt and pepper and toss to coat. On the other end of the sheet pan, toss the beets with 2 teaspoons [4 tsp] oil; season with salt and pepper. Spread the squash and beets in an even layer and roast alongside the baguette, stirring halfway through, until tender and browned, 18 to 22 minutes. 

While the vegetables are roasting, toast the walnuts and prepare the remaining ingredients.

• Coarsely chop the walnuts.
• Cut the tomatoes in half.

In a dry medium frying pan over medium heat, toast the walnuts, stirring occasionally, until lightly browned and fragrant, 2 to 3 minutes. Transfer the walnuts to a plate to cool. 

In a small bowl, mix the balsamic vinegar with 2 tablespoons [4 TBL] olive oil and 1 teaspoon [2 tsp] sugar (from your pantry); season to taste with salt and pepper.

In a large bowl, toss together the arugula, baguette, delicata squash, beets, tomatoes, and half the balsamic dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper.

Transfer the delicata squash and beet salad to individual plates, crumble over the goat cheese, and garnish with the walnuts. Serve the remaining balsamic dressing on the side.