Ingredients:
1 acorn squash, seeds removed and cut into wedges
1 large shallot, peeled and sliced
1/2 fennel bulb, thinly sliced
1/2 tsp ground cumin
1/4 tsp. cinnamon
1/2 bunch kale, stems removed and chopped
1 bunch swiss chard, stems removed and chopped
1 grapefuit, peeled and segmented
Dressing:
1 Tbsp. Champagne Vinegar
2 Tbsp. Pink Grapefruit White Balsamic
1 Tbsp. honey
1 Tbsp. dijon mustard
1/2 c. Mild EVOO
salt and pepper to taste
Preheat oven to 350 F. While the oven is preheating, combine vinegars, honey and dijon in a medium bowl, whisk to combine. Slowly whisk in olive oil in a thin stream until blended. Season to taste with salt and pepper, refrigerate until ready to serve.
Place squash, shallot and fennel on a baking sheet. Drizzle veggies with 1/8 c. of vinaigrette, season with cumin and cinnamon and place in the oven. Roast veggies for about 15 minutes or until tender and slightly golden brown. Remove from the oven and let cool to room temperature.
Divide kale and chard between plates, top with grapefruit and roasted veggies. Drizzle with remaining dressing right before serving.
