Roasted Delicata Squash Salad

Serves 4

1 teaspoon Dijon-style mustard
1 tablespoon finely chopped shallot
1 teaspoon finely chopped fresh thyme, or ¼ teaspoon dried
2 tablespoons white Balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

1 pound DOLE® Delicata Squash, peeled, seeded, and diced
2 teaspoons olive oil
1 DOLE® 7 Lettuces Blend or Butter and Red Leaf Lettuces
¼ cup dried cranberries
2 tablespoons pumpkin seeds, toasted

Mix mustard, shallot, thyme, and balsamic vinegar in a small bowl. Whisk in olive oil, and season with salt and pepper.

Place squash onto a baking sheet and drizzle with olive oil; season with salt and pepper. Roast squash at 400°, stirring occasionally, until tender, about 20-25 minutes.

Combine salad blend, squash, cranberries, and pumpkin seeds in a large bowl. Add vinaigrette, and toss to coat.

Note: This salad works well with spinach.