Roasted Winter Salad

Roasted Squash Salad with Blue Cheese Vinaigrette Salad [serves 6]
Salad
1 [3lb.] butternut squash, peeled and cut into 1" dice
1 small red onion, cut into 1/2" slices
EVOO
Salt & Pepper
6 oz. package of baby spinach [8 c]
½ c. pecans, toasted and roughly chopped
1/3 c dried cranberries
Vinaigrette [yields ½ c.]
3 T Blue Cheese
1 T White Wine Vinegar
1 ½ T EVOO
2 T water
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon sugar
1/4 teaspoon freshly ground pepper
Dash of salt

Preheat oven to 350 degrees. While your oven is preheating, throw pecans into a roasting pan to allow them to toast and bring out flavors. In about 10-15 minutes you will smell their fragrance which is when you'll want to remove them to cool. Transfer and reserve pecans for later. Place diced squash into roasting pan, and liberally drizzle with EVOO and season with S&P in a single layer. Stir to coat and combine. Place onion on same sheet and season in same manner with EVOO and S&P but keep separate from squash since the onions will finish first.

While the onions and squash roast, add all dressing ingredients in the bottom of a large salad bowl and whisk. Add spinach and toss to combine. Set aside.

In about 15 minutes your onions will be complete when they begin to look translucent. Remove onions and transfer to a medium bowl to cool. Continue to roast squash for another 15-20 minutes. Place squash together with onions in the bowl, lightly mix, and allow the flavors to combine while they cool. I prefer to cool the mixture so the salad does not wilt.

When the squash mixture is cooled, lay it over the dressed baby spinach. Add pecans and cranberries over top for a gorgeous presentation. Admittedly this recipe is my version of my boss' salad [Riverdale Manor]]they serve and it's awesome. She recently told me it was their own version of a recipe found on Southern Living which is where I retrieved the vinaigrette recipe which I could not decipher on my own. I would eat it any day of the week over any cut of cow. Well maybe not over a filet, but it is just that good.

Enjoy!