Artisan Lettuce-Roasted Delicata Balsamic

  • 2 heads Tanimura & Antle Artisan® Lettuce  (1/2 package), chopped or torn
  • 2 small delicata squash, cut in half, seeded
  • ¼ cup dried cranberries
  • ¼ cup slivered almonds
  • 1 tbsp olive oil
For the Dressing
  • 1/3 cup balsamic vinegar
  • 1 tsp minced shallot
  • 2 tsp orange juice
  • ¾ c extra virgin olive oil
  • 1 tsp salt
  • ¼ tsp ground black pepper
  1. Pre-heat oven to 350 degrees
  2. Slice delicate squash into ¼” half-moons and toss with 1 tbsp of olive oil, salt, and pepper
  3. Place on greased cookie sheet and roast in the oven for 35 minutes.
  4. While the delicata squash is roasting, cut or tear Artisan Lettuce into bite-sized pieces.
  5. Wash the Artisan Lettuce and pat dry with a paper towel. Set aside.
  6. Once the delicata squash is done, set aside to cool or place in the refrigerator to speed up the process.
  7. Whisk together all dressing ingredients together or shake in a small jar.
  8. Toss all salad ingredients in a large bowl.
  9. Drizzle with about 1/3 of the balsamic vinaigrette (about 1/3 cup), and add more if necessary, to taste. Save remaining dressing for another use.
  10. Add salt and pepper to taste. Enjoy!