This winter salad is delicious with cold hardy greens, still pretty easily available from local farms. Use a salad mix if you can, or just a bed of baby spinach or arugula. You can assemble the salad in a single bowl or platter if you like, but I suggest composing individual servings on on small plates for each diner. My sister and I made this salad as a first course for Christmas dinner. You can serve it with whatever kind of dressing appeals to you, but I recommend a balsamic vinaigrette or a Dijon apple cider vinaigrette.
Salad greens
Caramelized Roasted Butternut Squash, room temperature
Walnuts, pecans, or slivered almonds, lightly toasted and cooled
Dried cranberries
Goat cheese, crumbled
Make a bed of greens on each plate. Top with a small mound of cubed squash, then sprinkle with nuts, cranberries, and goat cheese. Dress at the table.
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