Roasted Acorn Squash Salad

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 pounds acorn squash (1 large or 2 small ones)

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt for dressing

2 teaspoons extra-virgin olive oil

1/8 teaspoon salt, or more to taste

1/4 cup slivered almonds, toasted in the oven or on a dry skillet

1 tablespoon or so Reduced Balsamic Vinegar, thickened for drizzling

2 tablespoons or more crumbled cheese (optional), such as aged goat cheese, drained fresh ricotta, cottage cheese, or ricotta salata

1 pint (or a 500-milliliter bottle) good quality balsamic vinegar (commercial grade)

1 tablespoon honey

1 bay leaf

4 whole cloves

A tender branch fresh rosemary with lots of needles

Several small sprigs fresh thyme with lots of leaves

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