Olive Oil – to brush over squash and for viniagrette
Vinegar
1 small shallot – minced
½ teaspoon Dijon mustard
Salt & Pepper to taste
Instructions
Mise en Place ~ Gather all ingredients
Preheat oven to 375°.
Wash and dry salad greens of your choice; refrigerate.
Wash and slice Delicata squash into rings.
Brush with olive oil; place on parchment.
Coat walnuts in honey or brown sugar.
Just before the squash is fork tender, add walnuts and dried cranberries.
In a separate bowl, toss greens with a little vinaigrette.
Plate on a cold plate.
Top with Delicata squash, walnuts, and dried cranberries.
Enjoy.
Notes
Note: Roast for about 10 minutes, turn over and roast for another 10 minutes. This is could be more or less since your squash may be a little thicker or thinner than what mine was - about three quarter inch. Roast until tender.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/delicata-squash-salad/