Radicchio and Roasted Squash Salad with Maple-Balsamic Dressing

This salad is bright with fall flavors!

Ingredients:
1 small head of radicchio, torn into bite-sized pieces
1 acorn or butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil (divided)
Sea salt and fresh ground pepper, to taste
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
¼ cup toasted pecans or walnuts
¼ cup crumbled goat cheese

Method:
1. Preheat the oven to 400°. Toss the squash cubes with 1 tablespoon of the olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes or until tender.

2. In a small bowl, whisk together remaining olive oil, maple syrup, balsamic vinegar, and Dijon mustard.

3. In a large bowl, combine radicchio, roasted squash, pecans, and goat cheese. Drizzle with dressing, toss, and serve.