Bottom of the Bowl Salad

My friend Christy had a yummy salad in Boone and came home and told me about it. I didn’t take notes, but was inspired by the roast vegetable salad, so I made my own version for my Mah Jongg lunch today. She didn’t tell me about the dressing, so I made up a maple version that I felt went perfectly with it.
Salad
Arugula 

Roast Brussels sprouts

Roast cubes of butternut squash

Roast cubes of sweet potato

Roast cubes of beets

Dried cherries or craisins

Toasted almonds

Goat cheese
Dressing 
1/4 cup good quality maple syrup

1/4 cup balsamic vinegar 

1/4 cup olive oil

2 cloves of grated garlic 

1 inch finger of ginger grated

2 T. Dijon mustard

1 T. Water

Salt and pepper
If you don’t know how to roast vegetables it is very easy. Cut them into similar size. Cover a cookie sheet with foil and spray it with Pam. Place vegetables on foil and spray them with Pam and put in a 400° oven and cook until they start to get brown on the side that is touching the foil. Salt when cooked.