Winter Citrus and Squash Salad with Golden Moroccan Vinaigrette
Instructions
- 10 oz. spring mix, thoroughly washed + rinsed
- 1 blood orange, cut into bite-sized pieces
- 1 delicata squash, cut into bite-sized wedges
- 5-6 cherry tomatoes, cut into quarters
Dressing
- juice of 1 lemon
- 1 tbsp honey
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp crushed red pepper
- 1/2 tsp cinnamon
- sprinkle of sea salt
- 1/4 cup extra virgin olive oil (EVOO)
Notes
Preheat oven to 425.
Cut squash in half lengthwise, then crosswise. Scoop out the seeds and cut pieces lengthwise into 1/2" wedges.
Toss with 1 tbsp EVOO and sprinkle with sea salt.
Spread in an even layer onto a baking sheet.
Roast, stirring 1-2x, until tender (~30 min).
Allow squash to cool somewhat as you prepare the salad dressing (combine all ingredients and mix thoroughly).
Add spring mix, oranges, squash, and tomatoes into a large bowl. Drizzle with salad dressing (to taste) and toss to combine.
Cut squash in half lengthwise, then crosswise. Scoop out the seeds and cut pieces lengthwise into 1/2" wedges.
Toss with 1 tbsp EVOO and sprinkle with sea salt.
Spread in an even layer onto a baking sheet.
Roast, stirring 1-2x, until tender (~30 min).
Allow squash to cool somewhat as you prepare the salad dressing (combine all ingredients and mix thoroughly).
Add spring mix, oranges, squash, and tomatoes into a large bowl. Drizzle with salad dressing (to taste) and toss to combine.