October/November 2012 www.indulgeslo.com 23

Roasted Butternut Squash Salad with Tangerine-Rosemary

Vinaigarette

1 1/2 pounds (4 cups) butternut squash, peeled, sliced, cut into 1 in cubes4 table spoons Extra Virgin Olive Oil3 teasp fresh rosemary, roughly choppedSalt and ground pepper4 tangerines, cut small6 cups fresh spinach, loosely packed1/4 cups dried cranberriesWalnuts, optional

Gather all ingredients into the same salad bowl, mix, serve, and enjoy the beauty of simplicity!

Kelly L. Mali of Avida Vineyards, Paso Robles

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