Delicata Squash Salad- The Local Palate

Ingredients

• 2 pounds delicata squash (about 2), cut in half and seeds removed
• 2 tablespoons extra-virgin olive oil
• Salt and pepper
• 1 small red onion, thinly sliced
• ¾ cups feta cheese, large crumbles
• 8 to 10 basil leaves
• 8 to 10 mint leaves
• 2 large blood oranges, segmented
• Maple vinaigrette, for serving (recipe follows)
• 3 tablespoons maple syrup
• 3 tablespoons Creole mustard
• ¼ cup extra-virgin olive oil
• ¼ cup lemon juice
• Salt and pepper to taste