Roasted Butternut Squash And Apple Salad

• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh lemon juice
• 6 tablespoons extra-virgin olive oil
• Olive oil
• Nonstick vegetable oil spray
• 1/4 cup balsamic vinegar
• 2 teaspoons (packed) dark brown sugar
• 2 2-pound butternut squash, peeled, halved lengthwise, seeded
• Coarse kosher salt
• 4 heads of Belgian endive, root ends trimmed, leaves separated into individual leaves
• 2 unpeeled Fuji apples, halved, cored, cut into matchstick-size strips
• 8 ounces blue cheese (such as Maytag), coarsely crumbled
• 1/2 cup dried cranberries

1. Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Season with salt and pepper.
2. Preheat oven to 400u0b0F. Brush 2 large rimmed baking sheets with oil; spray with nonstick spray. Whisk vinegar and sugar in small bowl; set aside. Cut squash halves crosswise into 1/4-inch-thick slices. Arrange squash in single layer on prepared sheets; brush with oil and sprinkle with coarse salt and pepper. Roast 5 minutes; brush with sugar-vinegar mixture. Turn squash over and brush with sugar-vinegar mixture; roast 5 minutes. Roast until squash is tender when pierced with small knife, about 15 minutes longer. Cool on sheets. DO AHEAD:
3. Let stand at room temperature. Arrange 5 to 6 endive leaves on each of 10 plates. Place butternut squash slices in center of each plate. Scatter apples, cheese, and cranberries over squash. Drizzle dressing over and serve.

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Taken from www.epicurious.com/recipes/food/views/roasted-butternut-squash-and-apple-salad-350748 (may not work)