Roasted Winter Squash Salad | ANN OGDEN GAFFNEY
Roasted Winter Squash Salad is a fabulous way to use up leftover roasted or baked squash by tossing with some dark leafy greens. It is easy to make and simply delicious.
Ingredients
- 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
- 2 cups roasted kabocha squash, diced
- 2 tbsp crumbled feta cheese
- 2 cups dandelion greens, leaves torn
- 1 head red oak leaf lettuce, leaves torn (about 4 cups)
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