Roasted Squash and Beet Salad

Ingredient ULF # Portion
Taylor Farms Heritage Lettuce Blend 133946 3 oz.
Acorn Squash, cubed 144226 2 oz.
Granny Smith Apples, cubed 100834 2 oz.
Pumpkin Pepitas 129555 .5 oz.
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
ULF Mustard Powder 298992 1 Tbsp.
ULF Ground Basil 298141 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.