Roasted Delicata Squash Salad | Oregonian Recipes

Ingredients

• 2 pounds delicata squash (2 medium), scrubbed and rinsed
• 1/4 cup olive oil
• Salt and freshly ground black pepper
• 2 teaspoons lemon juice
• 1 teaspoon grated lemon zest
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon Dijon mustard (optional)
• 3 tablespoons olive oil
• Sea salt and freshly ground pepper
• 8 cups mixed greens
• 1/2 cup dried cranberries
• 1/4 cup pine nuts, toasted (optional; see note)
• Finely shaved parmesan cheese, for garnish (optional)