Mizuna Salad with Dried Cranberries and Roasted Delicata


Nothing like it's summer counterpart, this fall salad celebrates the flavors of autumn. Serves 8.

6 TB cranapple or apple cider
3 TB apple cider vinegar
salt and pepper to taste
1 small shallot, minced
7 TB sunflower or extra-virgin olive oil
2 TB butter, divided
2 unpeeled medium delicata squash, halved, seeded, cut into 24 wedges total
1 lb mizuna greens, chopped (about 12 cups)
1/2 cup dried cranberries

Whisk cider and vinegar in bowl. Add minced shallot, salt and pepper. Gradually whisk in oil. Rewhisk before using. Preheat oven to 450°F. Melt 2 teaspoons butter in heavy large nonstick skillet over medium-high heat. Add 1/3 of squash wedges. Cook until browned on both sides, about 5 minutes total. Transfer squash wedges to rimmed baking sheet. Repeat 2 more times with remaining butter and squash wedges. Sprinkle squash with salt and pepper. Bake for 20 minutes.

In a large bowl, toss mizuna with half of dressing. Divide among plates; top with squash. Drizzle with dressing and sprinkle with dried cranberries.

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