Roasted Acorn Squash Salad

Ingredients

• 3 small heads Red Leaf lettuce or 1 large head butter or Oak leaf
• 2 cups leftover acorn squash wedges, cut into 2-inch chunks, at room
• 1/3 cup acorn squash seeds, roasted
• 1/2 teaspoon kosher salt
• 2 tablespoons balsamic vinegar
• 3 tablespoons extra-virgin olive oil

Preparation

1. Place the lettuce in a large salad bowl. Top with the squash and seeds. Season with the salt, drizzle with the vinegar and oil, and toss the salad gently. Serve with warm, crusty bread.