Roasted Root Vegetable Salad with Maple Dijon Vinaigrette

Vinaigrette:

2 Tbsp canola oil (30 mL)

1 Tbsp apple cider vinegar (15 mL)

1 Tbsp maple syrup (15 mL)

1 tsp Dijon mustard (5 mL)

Salad:

1 1/2 cups peeled and cubed butternut squash (375 mL)

2 turnips, peeled and cubed (2)

3 parsnips, peeled and cut into large chunks (3)

10 Brussels sprouts, cut in half (10)

1 Tbsp canola oil (15 mL)

1 Tbsp maple syrup (15 mL)

1 Tbsp fresh rosemary, minced (15 mL)

1 tsp salt (5 mL)

1/2 tsp pepper (2 mL)

4 cups baby greens (1 L)
Vinaigrette
1. combine all ingredients in a jar with a tight fitting lid. Mix well and set aside.
Salad
1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a large bowl, mix together butternut squash, turnips, parsnips, Brussels sprouts, canola oil, maple syrup, rosemary, salt and pepper. Toss until evenly coated.
3. Place in a single layer on prepared baking sheet and bake for 25 minutes or until
  vegetables are fork-tender and have begun to brown.
4. Place vegetables in a large bowl and toss with dressing. Serve warm over a bed of baby greens.