Winter Salad with Cider Maple Vinaigrette

Winter Salad

¼ cup olive oil
salt and pepper as needed
1 pound beets and/or any other root or winter squash, peeled and cut into medium pieces.
¼ cup julienne red onions
¼ cup dried cranberries
¼ cup orange segments
¼ cup chopped walnuts or pecans, candied would also work nicely
4 cups baby spinach, baby kale, or spring mix
Cider Maple Vinaigrette as needed.

Toss the vegetables with oil, salt, and pepper and roast in a 350 degree oven until tender. You can pull the vegetables slightly undercooked if you wish to add a little extra crunch to the salad. This is a personal preference. Cool and hold until ready to serve. In a bowl, mix together the salad greens, onions, cranberries, oranges, and nuts. Dress with a desired amount of vinaigrette and toss well.

Cider Maple Vinaigrette
1 tablespoon Dijon mustard
¼ cup cider vinegar
salt and pepper to taste
½ cup vegetable oil or olive oil
¼ cup pure Vermont maple syrup

Mix together the mustard, vinegar, salt, and pepper. Slowly add in the oil, small amount at a time until it is fully incorporated. Stir in the maple syrup until desired flavor and sweetness has been reached. Adjust salt and pepper as needed. Pour into a shaker bottle. Shake up each time before dressing the salad. Feel free to add fresh chopped herbs like parsley, tarragon, or chives.

Notes:
This salad is customizable and you can add in or take away any ingredients you wish. Feel free to add crisp bacon, grilled chicken, or any other protein if you desire.