Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette

Name: Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 680 grams butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups); 59 milliliters dried cranberries; 3 teaspoons roughly chopped fresh rosemary; 4 Tbsps extra-virgin olive oil; 4 servings Salt and freshly ground pepper; 1 liters fresh spinach, loosely packed; 4 tangerines

Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette is a gluten free, primal, and vegan side dish. One serving contains 281 calories, 4g of protein, and 15g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of butternut squash, tangerines, spinach, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Rosemary

Spread

Squash

Equipment you will use

Baking Sheet

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

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Tangerine