Keep the lightness of summer and add the rich taste of Fall with this yummy salad.

​Roasted beet, apple and squash salad with feta
(adapted from Fall CookFresh magazine)
 
Salad:
 
3/4 lb. butternut ….squash, cut into 3/4 inch dice
1/2 lb. beets, cut into 1/2 inch dice
1 red apple, cut into 3/4 inch wedges
2 T. olive oil
Salt
4 cups mixed sturdy greens
1/2 c. diced feta
1/4 c. toasted nuts or seeds
3 T. raisins
 
Vinaigrette
 
1/4 oil
1/3 c. thinly sliced shallots
Salt
1 - 1/2 t. fresh ginger
2 T. Balsamic vinegar (opt. - white)
1 T. maple syrup
1 T. fresh lime juice
1 T. finely chopped flat leaf parsley
1 t. Dijon mustard
Freshly ground black pepper
 
 
 
 
 

Combine squash, beets and apples with the oil and 1 t. salt.  Toss well and transfer to a large rimmed baking sheet.  Roast at 450 until tender 20 - 25 min.  (I added the apple after 5 min.). Let cool for a a few minutes.  Transfer to a large bowl.
 
Heat the oil in a small skillet over medium heat.  Add the shallots and a pinch of salt and cook, until softened and lightly browned, 2 - 4 minutes.  Add the ginger and cook, stirring, until fragrant and softened, about 15 seconds.  Remove from heat and cool for a few minutes. 
 
Whisk the vinegar, maple syrup, lime juice, parsley, mustard, 1/4 t. Salt and several grinds of fresh pepper.  Whisk the warm oil into the vinegar mixture until emulsified.  Season to taste, adding more lime juice, salt or pepper as needed. 
 
Lightly season the greens with salt and drizzle with 2 T. of the warm vinaigrette.  Arrange on a platter.  Add the remaining dressing to the roasted vegetables and scatter over the greens.  Top with the feta, nuts/seeds, and raisins. ​

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1. Remove papery husks from tomatillos and rinse well.
2a. Oven Roasting Method Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
2b. Pan Roasting Method Coat the bottom of a skillet with a little olive oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.
3. Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.
 
Yield: Makes 3 cups.