roasted acorn squash and beet salad

Ingredients For roasted acorn squash and beet salad

• 1/4 c

  lemon juice
• 1/4 c

  plus 1/3 cup real maple syrup
• 1 tsp

  dijon mustard
• 1/3 c

  plus 2 tbsp olive oil
• 1/2 tsp

  salt
• 1/8 tsp

  plus 1/4 tsp pepper
• 1 lb

  red beets, trimmed
• 1

  2 pond acorn squash, peeled, seeded, cut into 1/2
• 8 oz

  mixed organic greens
• handful of walnuts
• 1/3 c

  raisins