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Warm Butternut Squash Salad

Warm Butternut Squash Salad
Serve this winter salad with crusty bread, hot clam chowder from the NP deli, and a medium bodied local white wine like David Girard’s Viognier Rousanne or Montoliva’s Pinot Grigio.
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Ingredients
  1. 1 1/2 lbs. butternut squash, peeled & diced into 3/4 inch cubes
  2. Extra virgin olive oil
  3. Salt and pepper to taste
  4. 1/2 cup fresh orange juice
  5. 3 T fresh lemon juice
  6. 2 T Sciabica red wine vinegar
  7. 1 clove garlic, minced
  8. 2 tablespoons shallots, minced
  9. 1/2 lb. winter greens (baby spinach,
  10. baby arugula, spring mix &/or kale
  11. with stems removed and thinly sliced)
  12. 3 navel oranges cut into chunks
  13. 1/4 cup dried cranberries
  14. 1/2 cup toasted walnuts
  15. 3/4 cup grated Parmesan cheese
Instructions
  1. Whisk together juices, vinegar, garlic and shallots in a bowl with 1/4 cup olive oil. Set aside.
  2. Drizzle squash with 2 tablespoons olive oil, season with salt & pepper, spread on a sheet pan & roast at 400° until tender, about 20 minutes. Keep warm.
  3. Place greens in a large salad bowl. Add oranges, cranberries, walnuts & cheese. Toss with dressing. Sprinkle with salt & pepper and serve immediately.
Newcastle Produce https://newcastleproduce.com/