Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Toss the squash with 2 tablespoons olive oil on a baking sheet and spread in an even layer.

3. 3

   Season with 2 teaspoons rosemary, and salt and pepper.

4. 4

   Roast, stirring once halfway through, until the squash is just tender and golden, about 20 minutes.

5. 5

   Remove from the oven and cool until just warm, about 15 minutes.

6. 6

   While the squash is roasting, peel 3 tangerines and slice them crosswise into 1/2-inch-thick rounds, removing any seeds.

7. 7

   Juice the remaining tangerine and whisk the juice together with the remaining 2 tablespoons olive oil and remaining 1 teaspoon rosemary.

8. 8

   Season the dressing with salt and pepper.

9. 9

   Combine the warm squash, the spinach, tangerine slices and cranberries with the dressing and toss gently to coat.

10. 10

    Divide among salad plates.

11. 11

    Photograph by Kana Okada

* Per serving · 4 servings · Values may vary.

No additional tips available.