Chard and Squash Salad

1 small winter squash, such as sweet dumpling, acorn or golden 2 small beets, trimmed 1 Tbsp olive oil 1 bunch Swiss chard, tough ribs removed and leaves torn Red wine vinaigrette or vinaigrette of choice Sea salt and freshly ground pepper Cutbr the winter squash into wedges and remove the seeds, if desired. brTransfer the wedges to a baking dish. Halve the beets and add to the brdish. Drizzle with the oil and toss to coat. Bake in a preheated 450° F broven, stirring once, until tender and lightly browned, 20 to 40 minutes.br Let cool. Peel and slice the beets. Place the chard in a bowl, drizzle brwith some of the vinaigrette. Toss to coat. Add the squash and beets, brdrizzle with the remaining vinaigrette, and season to taste with salt brand pepper.
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