Roasted Acorn Squash And Apple Salad

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Los Angeles Times


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1 hour


1 medium to large acorn squash, seeded and cut into wedges

Cooking oil

Salt and pepper to taste

1/4 cup Banyuls vinegar

3/4 cup grapeseed oil

2 large tart apples, such as White Pearmain or Hauer Pippin

Splash of lemon juice

1 pound mixed spicy baby mustard greens, such as Golden Frill, Red Streak or Suehlihung

1/2 cup toasted hazelnuts, roughly chopped

1/4 pound Rinconada Tomme cheese

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