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.