RECIPE: Roasted Delicata Squash Salad

From Helen’s Recipes (www.helenrennie.com)

Serves 4

Ingredients:

2 medium delicata squash

1/3 cup olive oil

½ tsp salt

1/8 tsp black pepper

8 cups mixed greens

½ cup dried cranberries

¼ cup pine nuts, toasted

Dressing:

2 tsp lemon juice

1 tsp balsamic vinegar

½ tsp Dijon mustard (opt.)

3 Tbsp. olive oil

Salt and pepper to taste

Procedure:

Make the squash

Place a rack into the bottom third of the oven. Preheat to 375F. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Do not peel. Cut the squash into cubes. Place the cubes in a bowl and toss with olive oil, salt and pepper. Spread on a baking sheet in one layer without crowding. Roast squash for 20 minutes. Stir the squash and roast another 10-15 minutes or until very tender. Remove from oven and cool for about 15 minutes.

Make dressing

Mix lemon juice, vinegar, and Dijon mustard with a fork until well blended. Pour the olive oil in a slow steady stream whisking constantly. Whisk until well combined. Season with salt

and pepper.

Assemble the salad

Put the greens into a big bowl and toss with the dressing. Top with roasted squash, dried cranberries, and pine nuts.

Submitted by Lisa Bretherick