1 roasted delicata squash, d-seeded and chopped
½ cup pecans
½ cup raisins
1 tsp. cinnamon
3 tbsp. olive oil
1 small orange- juiced
1 tbsp. Apple cider vinegar
pepper to taste
I started off by roasting the delicata squash on a baking sheet- tossing the squash in a bowl with 1 tbsp. Olive oil and then placed the squash on the pan and sprinkled it with 1 tsp. Cinnamon. I roasted it for 30-40 minutes at 350 degrees.
Next, make the vinaigrette. Add 2 tbsp. Olive oil, orange juice, apple cider vinegar, and pepper to taste in small jar. Shake contents until mixed.
To assemble the salad, add the chopped romaine lettuce in a bowl and add pecans and raisins and roasted squash. Toss. Add the vinaigrette and do another toss.