Roasted beet, apple, squash salad

3/4 lb. butternut squash, diced

1/2 lb. beets, diced

1 red apple, chopped

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, salt

1/3 c. thinly sliced shallots

1 - 1/2 t. fresh ginger

2 T. Balsamic vinegar 

1 T. maple syrup

1 T. fresh lime juice

1 T. finely chopped  parsley

1 t. Dijon mustard

Freshly ground black pepper

1. Combine squash, beets and apples with the oil & salt. Roast at 450 until tender 25 min. Let cool.

2. 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. 

3. 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. 

4. 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

    Recipe adapted from COOKFRESH magazine