Winter Green Salad with Roasted Squash, Fennel, and Grapefruit - Viva La Olive

Ingredients

• 1 tablespoon Champagne Vinegar
• 2 tablespoons Pink Grapefruit Balsamic
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• 1/2 cup Arbequina EVOO
• salt and pepper to taste
• 1 each acorn squash, seeds removed and cut into wedges
• 1 each large shallot, peeled and sliced
• 1/2 each bulb fennel, thinly sliced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1/2 bunch kale, stems removed and chopped
• 1 bunch swiss chard, stems removed and chopped
• 1 each grapefruit, peeled and segmented