Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette

Refreshing summer salad for those hot August nights! Enjoy!

Ingredients

  • 1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups)
  • 4  tablespoons extra-virgin olive oil
  • 3 teaspoons roughly chopped fresh rosemary
  • Salt and freshly ground pepper
  • 4 tangerines
  • 6 cups fresh spinach, loosely packed
  • 1/4 cup dried cranberries

 

Directions

 

  • Preheat the oven to 400 degrees F.
  • Toss the squash with 2 tablespoons olive oil on a baking sheet and spread in an even layer. Season with 2 teaspoons rosemary, and salt and pepper. Roast - stirring once halfway through, until the squash is just tender and golden, about 20 minutes. Remove from the oven and cool until just warm, about 15 minutes.
  • While the squash is roasting, peel 3 tangerines and slice them crosswise into 1/2-inch-thick rounds, removing any seeds. Juice the remaining tangerine and whisk the juice together with the remaining 2 tablespoons olive oil and remaining 1 teaspoon rosemary. Season the Dressing with salt and pepper.
  • Combine the warm squash, the spinach, tangerine slices and cranberries with the dressing and toss gently to coat. Divide among salad plates.