Roasted Apple, Cranberry, Cauliflower and Butternut Squash Salad

Vegetables

In a large bowl, toss cauliflower and squash with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Arrange in a single layer on the prepared baking sheet. Add the apples to the pan. Roast, stirring once or twice, until almost tender, 18 to 22 minutes.

Preheat oven to 425 degrees F. Spray a large rimmed baking sheet with cooking spray.

After the vegetables and apples have roasted for about 18 minutes, add the cranberries,to the pan. Cook another 4-5 minutes. The cranberries will start to pop.

Boil the eggs

While the vegetables are roasting hard boil the eggs. Fill a saucepan with water, place on medium heat and bring to boil. Once the water is boiling put the eggs into the water. After 8 minutes remove the pan from the stove, pour off the water and rinse the eggs with cold water. Peel the eggs and set aside.

Dressing

In a covered jar shake the vinegar, shallot, mustard and garlic with the remaining 5 tablespoons oil and 1/2 teaspoon each salt and pepper. Set aside.

Assemble the Salad

Drizzle the fruit and vegetables with 1/3 of the dressing. In a large bowl add the salad and then some of the dressing and toss then add the vegetables and toss to combine. Serve the salad on plates in bowls and top with the toasted pecans, blue cheese and quartered eggs.