Roasted Root Vegetable Salad 

Ingredients
12 asparagus spears
1 butternut or acorn squash, peeled and cut into 2 inch long x ½ inch wide pieces
2 carrots, peeled and cut into 2 inch long x ½ inch wide pieces
2 parsnips, peeled and cut into 2 inch long x ½ inch wide pieces
2 cups Brussels sprouts, cut in half
2 cups small cauliflower florets
8 radishes
3 tablespoons extra virgin olive oil
1 teaspoon fresh rosemary, chopped fine
6 figs, cut in half
1 cup grated manchego cheese
Salt and black pepper

Vinaigrette
3 tablespoons extra virgin oil
1 tablespoon sherry vinegar
Salt and pepper

Fig Yogurt Smudge
1 cup greek yogurt
2 tablespoons of your favorite fig marmalade
Pinch kosher salt
 

Directions:
Preheat oven to 400F. Toss the veggies with the oil, rosemary and season with salt and pepper. Roast the vegetables for about 25-30 minutes or until golden brown and tender. Cut the asparagus in thirds, radishes in quarters. Toss with vinaigrette and mix in the cheese and figs

Directions for Vinaigrette:
Whisk together the oil and vinegar, season to taste with salt and pepper.

Directions for Fig Yogurt Smudge:
Combine the yogurt and fig marmalade, season to taste with salt. To serve, place a smudge of the yogurt mix on your plate and top with salad.