Warm Butternut Squash Salad with Tangerine-Rosemary Vinaigrette
- 1/4 cup plus 2 tablespoons olive oil
- One 2-pound butternut squash, peeled, seeded and cut into 1-inch cubes (about 5 cups)
- Kosher salt and freshly ground black pepper
- 1 cup vegetable broth
- 4 tangerines
- 1 teaspoon fresh rosemary, roughly chopped
- 6 ounces mixed salad greens or spinach, rinsed and dried
- 1/4 cup cranberries
- Heat 1/4 cup olive oil in a large, heavy saute pan over medium-high heat.
- Add the squash.
- Season with some salt and pepper.
- Saute until slightly browned and softened, 8 to 10 minutes.
- Add the vegetable broth.
- Reduce the heat to medium-low and simmer, covered, until cooked through, 15 to 20 minutes.
- Season with more salt and pepper, and set the squash aside to cool slightly.
- Meanwhile, prepare the tangerines and vinaigrette.
- Peel 3 of the tangerines and slice them into 1-inch rounds, removing any seeds.
- Place the sliced tangerines in a bowl.
- To make the vinaigrette, juice the remaining tangerine into a small mixing bowl.
- Add the remaining 2 tablespoons olive oil and the rosemary.
- Whisk until combined.
- Season with salt and pepper.
- In a large serving bowl, add the mixed salad greens.
- Toss the salad with the vinaigrette until evenly coated.
- Top with the warm butternut squash.
- Arrange the sliced tangerines on top and sprinkle with the dried cranberries.
- Serve warm.
olive oil, butternut squash, kosher salt, vegetable broth, tangerines, fresh rosemary, salad greens, cranberries
Taken from www.foodnetwork.com/recipes/marcela-valladolid/warm-butternut-squash-salad-with-tangerine-rosemary-vinaigrette-recipe.html (may not work)