Roasted Squash Salad




 2nd Annual Liquid Gold Recipe Contest Charlottetown submitted by Joy and Beata

SALAD INGREDIENTS
1 cup local squash, peeled and diced
1 tablespoon Liquid Gold medium EVOO
8 dates, pitted and sliced in half
3‐4 cups Farmer’s Market mesclun mix greens
¼  Red Onion finely sliced
3‐4 slices Terre Rouge prosciutto
Coat
half
last 5 minutes of roasting.

DRESSING
3 tablespoons Liquid Gold Frantoio Olive Oil
1 tablespoon Liquid Gold Sicilian lemon infused white balsamic
1 teaspoon grainy Dijon mustard
1 tablespoon maple syrup

TOPPED WITH
Pumpkin seeds
Shaved parmesan