ROASTED VEGETABLES:
1 small Earthbound Farm Organic Butternut Squash (about 1 pound whole, peeled and cut in half lengthwise through the stem end)
1 large Earthbound Farm Organic Fennel bulb (halved lengthwise, cored and cut in 1/2-inch-thick wedges)
1 tablespoon olive oil
1 tablespoon pure maple syrup
  dash Sea salt and freshly ground black pepper
 
  SALAD:
3 ounces Earthbound Farm Organic Spring Mix (about 3-1/2 cups lightly packed)
1 small Earthbound Farm Organic Romaine Heart (washed, dried and cut into 1/2-inch wide ribbons - about 3 cups lightly packed)
1/3 cup Earthbound Farm Organic Dried Cranberries
 
  HAZELNUT VINAIGRETTE:
3 tablespoons hazelnut oil
1/4 tablespoon toasted hazelnuts (chopped)
1 tablespoon tarragon vinegar (or white wine vinegar)
1 teaspoon Dijon mustard
1/4 teaspoon dried tarragon
1/4 teaspoon salt
  Freshly ground black pepper