40 Min

• 1 Squash, peeled, seeds removed and cut into cubes
• 1/3 cup Olive Oil
• 1/4 cup Red Wine Vinegar
• 2 Tbsp Honey
• 3 large Carrots, peeled
• 1 Granny Smith Apple, thinly sliced
• 1 bunch Scallions, thinly sliced
• Sea Salt and Black Pepper

Preheat oven to 425 degrees. Place squash cubes on baking sheet and drizzle with olive oil and pinches of sea salt and pepper. Toss to coat and spread evenly. Roast 30 to 35 minutes, or until tender and browned around edges.

Whisk oil, vinegar, honey, sea salt, and pepper in a bowl until smooth. Set aside.

Slice carrots into thin ribbonlike strips using a vegetable peeler; place in large bowl. Remove squash from oven and allow to cool; then add to bowl with carrots. Add apple, scallions, and oil-vinegar mixture; toss to coat. Serve immediately.