Roasted Beet & Butternut Squash Salad with Apples

• 2 gal. butternut squash, trimmed, cut into 3/4-inch cubes
• 3 qt. red beets, trimmed, cut into 3/4-inch cubes
• 3/4 cup oil
• to taste salt and pepper
• 1-3/4 gal. red leaf lettuce, torn
• 1-1/2 qt. red apples, medium dice Safeway 1 lb For $0.99 thru 02/09
• 2-2/3 cups dried cranberries
• 2 cups red onions, cut into thin wedges
• 1 qt. KRAFT Strawberry Balsamic Vinaigrette
• 1 qt. goat cheese, crumbled

1. Combine squash and beets in large bowl.
2. Add oil; toss to coat.
3. Season with salt.
4. Spread into baking pan.
5. Bake in 325 degrees F-convection oven 20 min.
6. or until vegetables are tender.
7. Cool.
8. Place roasted vegetables in large bowl.
9. Add all remaining ingredients except cheese; mix lighty.
10. Garnish each serving with about 1 Tbsp.
11. cheese.
12. For each serving: Plate about 1 cup salad; top with about 1 Tbsp.
13. cheese.

butternut squash, red beets, oil, salt, red leaf lettuce, red apples, cranberries, red onions, vinaigrette, goat cheese

Taken from www.kraftrecipes.com/recipes/roasted-beet-butternut-squash-salad-apples-116547.aspx (may not work)