Roasted Squash Salad with Maple Apple Cider Vinegar

I love roasted squash so trying this recipe from Food and Drink magazine was an obvious choice.  I changed around a few things to suit my tastes like changing the arugula salad to a spring mix.  The big surprise for me was the amazing taste of the sweet and sour reduction of the syrup and vinegar.  I am a big fan of this.

1 medium size acorn squash, washed
1 tbsp olive oil
salt to taste
1/4 tsp chili flakes
1/2 cup maple syrup
1/2 cup apple cider vinegar
1 clamshell (142 g) spring salad mix
1 small apple, cored and very thinly sliced
1 cup extra smooth ricotta cheese
1/2 cup shelled, salted pistachios, roughly chopped
Salt and pepper to taste

1. Preheat oven to 400 F.  Line a baking sheet with aluminum foil.
2. Slice squash in half lengthwise, seed and stem it, then cut each half into 1/2 inch wedges.  Place on baking sheet and toss with oil, salt and chili flakes.  Roast for about 25 minutes, flipping halfway through, until squash wedges are slightly browned.  Set aside to cool.
3. In a small pot over medium heat, combine maple syrup and vinegar.  Let reduce down to a thin syrup, about 10 to 15 minutes.  Set aside to cool.
4. When you are ready to serve, lay out a base of salad, layer on roasted squash and apple slices, then small spoonfuls of ricotta dotted about.  Drizzle with syrup, sprinkle with pistachios and season generously with salt and pepper.

Serves 4 to 6