First roast the squash and beets. Heat your oven to 400°F. Remove the leafy stems from the beets, and slice them in half. Wrap each beet loosely in aluminum foil and place on a baking sheet lined with parchment paper.

Place the butternut squash cubes on the same baking sheet. Drizzle them with a little Colavita Olive Oil. Bake the beets and squash in the oven until soft—about 40 minutes.

Remove from the oven and allow to cool. Once they are cooled, peel the skins from the beets, and slice them into small wedges.

Heat 1 tablespoon Colavita Olive Oil in a grill pan or skillet over medium heat. Grill the portobello mushrooms for about 5 minutes on each side, until they are wilted and browned. Remove from the pan and when cooled, slice into long strips.

In a large salad bowl, combine the mushrooms, beets, squash, walnuts, arugula and gorgonzola cheese. Season with salt and pepper and mix to combine. Drizzle with shiitake dressing a little at a time and serve!

In a small saucepan over medium heat, heat the 1 tablespoon Colavita Olive Oil. Add the roasted garlic cloves and sauté 2 minutes. Add the mushrooms and salt and sauté another 3 minutes until the mushrooms start to wilt.

Add the vegetable stock and ginger and simmer until almost all the liquid is evaporated - about 7 minutes. Allow the mixture to cool.

In a food processor or blender, blend the mushroom mixture with the remaining. cup Colavita Olive Oil, Colavita Prosecco Vinegar and honey until creamy.