Roasted Squash and Beet Salad

Ingredient ULF # Portion
Taylor Farms Heritage Lettuce Blend 133946 3 oz.
N/D Bix Produce Acorn Squash, cubed 141083 2 oz.
Granny Smith Apples, cubed 100834 2 oz.
N/D Bix Produce Pumpkin Pepitas 129555 .5 oz.
N/D Bix Produce Beets, peeled and cubed 133680 2 oz.
Roth Kase Buttermilk Blue Cheese 207711 1 oz.
For Cider Vinaigrette: .
Heinz Apple Cider Vinegar 457655 3/4 cup
Colavita Extra Virgin Olive Oil 267667 1/4 cup
Highland Ground Mustard 298985 1 Tbsp.
Highland Ground Basil 298142 1/2 tsp.
Shallot, minced 143727 1 each
Mott's Lemon Juice 221550 1 each
Salt and Pepper pinch

On sheet pan, roast off beets and squash. Toss all ingredients in vinaigrette. Arrange decoratively in salad bowl.

For Cider Vinaigrette:

Whisk together all items other than extra virgin olive oil.  Slowly whisk the mixture into the extra virgin olive oil to emulsify.