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Roasted Squash Salad

Recipes / Salads

Based on an ad for Star Balsamic Vinegar

Serves 6-8.

• 4 cups 1-inch cubes acorn or other winter squash, approximately 2 lbs.
• Salt, pepper
• 1/3 cup balsamic vinegar
• 1/2 cup and 2 tablespoons extra virgin olive oil plus more for greasing
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 12 cups torn curly endive (10 to 12 oz)
• 3/4 cup toasted or candied pecan halves
• 1/3 cup dried cranberries

Place squash in a large bowl. Sprinkle generously with salt and pepper. Add balsamic vinegar, 2 tablespoons oil and toss. Let stand 30 minutes, tossing occasionally. Preheat oven to 425 degrees. Line large shallow pan with foil. Coat generously with oil. With slotted spoon, transfer squash in 1 layer to prepared pan. Baste with some marinade. Roast until golden, about 25 minutes, turn and baste several times. Keep warm, covered with foil. For dressing, whisk red wine, vinegar, mustard and honey to blend. Gradually whisk in remaining 1/2 cup oil. Season to taste with salt and pepper. In large bowl, toss endive and dressing. Add warm squash, pecans and cranberries and toss to combine.