Dried cranberries are steeped in a sweet-and-tangy mix that becomes the dressing for this colorful autumn dish.
Looking for a beautiful dish to celebrate squash season? This is the salad for you!
I came across this recipe in the latest issue of Cooking Light and immediately knew that I wanted to make it.
Cutting the squash was a little tricky, so be careful with your
weapon blade of choice. I used a large cleaver and it went pretty well.
I loved the mix of warm roasted squash with the greens in this salad. The sweet, tangy cranberry topping was the perfect accompaniment.
I served this with some Coffee Pork Chops
(recipe coming Monday!) and steamed basmati rice topped with Brazilian Pepper and Onion Vinaigrette. It was an awesome meal that I look forward to having again soon. My family loved it!
This salad held up well in the fridge for a few days, too. Perfect for lunches and dinners made out of assorted leftovers. Yum!