1. Preheat the oven to 250 F, roast the squash and beets in a small baking pan just until tender, about 12 minutes, allow to cool. 2. Increase oven temperature to 350 F and toast pistachios for 5 to 7 minutes until lightlt toasted, allow to cool. 3. in a large bowl, toss together the roasted tomatoes, butternut squash, beets, pistachios, fennel, celery, cucumber, currants, piquillo peppers, grated cheeses and mixed greens. 4. In a small bowl mix , whisk together the balsamic vinegar and olive oil, stir in raisins. 5. Drizzle dressing over the salad, sprinkle with a dash of salt and toss to combine. 6. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
