There are quite a few steps to this recipe, but everything for the salad comes together while the squash and cranberries are roasting. The smell of cinnamon and brown sugar coming from the oven will quickly convince you that this recipe is worth making.
The dressing quantity is perfect for this salad, the only aspect I didn't like was the addition of lemon juice because it was a little too tart when combined with the cranberries. I really like the Arbequina olive oil from California Olive Ranch; it's a great olive oil for salad dressings!
I miss being able to buy olive oil at Oro di Oliva in Milwaukee and especially their 18-year balsamic vinegar, but I'm slowly discovering new favorites especially those that can be ordered online because traffic is such a nightmare here in Miami.
Chris loved this salad cold, while I preferred it slightly warm (30 seconds in the microwave). This is definitely a hearty main-dish salad that will leave you full for hours.
Disclaimer: I received the California Olive Ranch olive oil at no cost to me. Also, I'm currently participating in a sponsored social media campaign for the Grain Foods Foundation, however this post is not sponsored.