Roasted Winter Squash Salad

1 tbsp white balsamic vinegar

salt to taste

3 tbsp extra virgin olive oil

1 shallot, minced

1 tbsp dried cranberries chopped

1 ½ tbsp sliced almonds, toasted(see Ann's Tips)

2 cups roasted kabocha squash, diced

2 tbsp crumbled feta cheese

2 cups dandelion greens, leaves torn(see Ann's Tips)

1 head red oak leaf lettuce, leaves torn (about 4 cups)

In a large salad bowl beat together the vinegar and salt, then beat in the olive oil. Stir in the shallots. Add the cranberries and toasted almonds. Mix together. Let sit for 5 minutes for the flavors to blend.

When ready to serve, pile the salad greens on top of the dressed squash. Set aside. Just before eating toss everything together. Eat immediately.

Add the diced squash. Toss together. Sprinkle with the feta. Cover with a plate or plastic wrap. Leave in a cool place 15-20 minutes or until you are ready to eat. This will allow the flavors to blend. When ready to serve, pile the salad greens on top of the dressed squash. Set aside. Just before eating toss everything together. Eat immediately.

Ann's Tips

- You can use leftover roasted squash for this. For the record, roasted sweet potatoes would work well in this salad combo too.
- You can pre-toast the almonds but if added to the dressing while still warm, they add even more nutty flavor.
- You can substitute another strong tasting green for the dandelion, for example, baby arugula or watercress
- The dressing here is a twofer: before adding the almonds and cranberries to the dressing, you are basically making a shallot vinaigrette.

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Roasted Winter Squash Salad