This easy winter salad is beautiful enough for a dinner party yet simple enough for a week night dinner.

All of these ingredients can be easily found at the supermarket in the dead of winter.

For the salad you’ll need:

• 1 medium squash, such as butternut or acorn
• 2 tablespoons olive oil
• salt & pepper
• 5 ounces baby arugula
• 1/4 cup dried cranberries
• 1/4 cup toasted pine nuts
• 2 tablespoons feta cheese crumbles

Use your favorite vinaigrette recipe.  For mine you’ll need:

• 1 tablespoon finely minced onion
• 1 teaspoon Dijon mustard
• 1/4 teaspoon honey
• 2 tablespoons olive oil
• 2 teaspoons cider vinegar (or whatever kind your prefer)
• salt & pepper to taste

Preheat your oven to 350 degrees and line a baking sheet with foil.

Wash your squash thoroughly and cut into 1 1/2″ slices.  Remove the stem and seeds.  Brush the slices with a little bit of olive oil and season with salt & pepper.  Place on the foil lined baking sheet and bake for about 30 minutes until the squash is soft all the way through.  Remove from the oven and let cool.  This step can be done a day ahead if you like (store the roasted squash in the fridge).

Prepare the vinaigrette by whisking all ingredients together.  This can be done a day ahead if you like (store the vinaigrette in the fridge and bring it up to room temperature before using).

Remove the peel from the squash with a sharp knife.  Cut the squash into bite sized chunks.  Toss the squash with a little bit of the vinaigrette (just enough to coat each piece).

In a separate bowl, toss the arugula with the remaining vinagrette.  Use just enough dressing to coat the leaves, don’t use it all if you don’t need to.  Season with salt & pepper.

Arrange your salad in a large serving bowl or in individual salad bowls.  First put down the greens.  Next arrange the squash on top of the greens (it’s OK to have a little squash left over).  Finally sprinkle the cranberries, cheese and pine nuts on top of the salad.

Enjoy!