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Food Stylist: Cyd Raftus McDowell
Prop Stylist: Pamela Duncan Silver
,Food Stylist: Cyd Raftus McDowell
Prop Stylist: Pamela Duncan Silver

Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette

Recipe courtesy of Marcela Valladolid

From: Food Network Magazine

Recipe courtesy of Marcela Valladolid

Watch how to make this recipe.

From: Food Network Magazine

Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette

Name: Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups); 4 tablespoons extra-virgin olive oil; 3 teaspoons roughly chopped fresh rosemary; Salt and freshly ground pepper; 4 tangerines; 6 cups fresh spinach, loosely packed; 1/4 cup dried cranberries

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Level: Easy
Total: 1 hr

Prep: 40 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 1 hr

Prep: 40 min
Cook: 20 min

Yield: 4 servings

Ingredients

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1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups)

4 tablespoons extra-virgin olive oil

3 teaspoons roughly chopped fresh rosemary

Salt and freshly ground pepper

4 tangerines

6 cups fresh spinach, loosely packed

1/4 cup dried cranberries

Directions

Preheat the oven to 400 degrees F.
Toss the squash with 2 tablespoons olive oil on a baking sheet and spread in an even layer. Season with 2 teaspoons rosemary, and salt and pepper. Roast, stirring once halfway through, until the squash is just tender and golden, about 20 minutes. Remove from the oven and cool until just warm, about 15 minutes.
While the squash is roasting, peel 3 tangerines and slice them crosswise into 1/2-inch-thick rounds, removing any seeds. Juice the remaining tangerine and whisk the juice together with the remaining 2 tablespoons olive oil and remaining 1 teaspoon rosemary. Season the dressing with salt and pepper.
Combine the warm squash, the spinach, tangerine slices and cranberries with the dressing and toss gently to coat. Divide among salad plates.