Start by making the vinaigrette by placing all the required ingredients to your small blender or food processor. Process until smooth and creamy. Set aside.
Arrange the spinach, grated carrot, rutabaga and acorn squash wedges nicely on a serving plate. Top with toasted hazelnuts and raisins. Garnish with a few slices of oranges, if desired.
Drizzle vinaigrette over the salad at the time of serving.