Fall Squash salad with citrus vinaigrette

fall salad For this lovely Fall salad I used delicata squash- though kabocha or butternut would be great in it too. It is so simple to prepare. Be warned… you will love this salad!

What you will need:

Romaine lettuce

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.



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