This roasted winter squash salad from Melissa Clark in the New York Times is just the ticket for a dreary January day. She roasts the cubed butternut squash in a 400 degree oven with olive oil and honey and adds it to crisp winter greens dressed with a bright lemon and yogurt vinaigrette.
Wow three new posts that I haven’t seen until today! Your Saffron loaves look delicious and I’m thinking since it’s an annual tradition they must be good! Than your beautiful Angel post. When we are traveling I love to find angels around & about. Delightful to see how they are carved or painted. And now a yummy winter salad! Keep up the wonderful posts!
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