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Winter saladWinter Green Salad with Butternut Squash and Beets

½ cup extra virgin olive oil, divided

1 medium/large beet, peeled and cubed

1 medium butternut squash, peeled, seeded and cubed

2 teaspoons fresh thyme leaves (optional)

5 tablespoons champagne vinegar (or white wine vinegar)

1 garlic clove, finely minced

2 teaspoons coarse-grain Dijon mustard

2 teaspoons maple syrup

Salt and freshly ground black pepper to taste

1 head escarole, washed and chopped

1 head curly endive/frisee, washed and chopped

1/2 cup walnuts, lightly toasted and chopped

Preheat oven to 400 degrees.

Toss the beet and squash with 1tablespoon olive oil and thyme, and place on a rimmed baking sheet. Roast for 35 minutes, or until tender and browned.

To make the dressing, whisk the vinegar, garlic, mustard, maple syrup, salt and pepper. Slowly whisk in the remaining olive oil.

Place the greens in a large serving bowl. Toss with the dressing, then add the roasted beets, squash and walnuts.

Serves 8-10


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