Moroccan Salad

Salads with an innovative mix of ingredients are never boring.  But they can be a bit too much prep work to motivate me to compose a really good one at home.  So I could not resist when I read the description of the Moroccan Chicken Salad offered at a restaurant recently.  In addition to a modest portion of chicken bits, it also featured

• chopped Medjool dates
• chunks of roasted butternut squash
• hard boiled eggs
• julienned carrot
• roasted beets
• toasted almonds
• avocado chunks

all tossed in a champagne vinaigrette dressing with romaine lettuce.

Could all that together really work?  It did, and surprisingly well.