‘Tis the season to roast all of the squashes, my friends. And by roast, in my house, I mean well-blistered with caramelized goodness. This salad is a favorite – I make it every year, with different squashes, different greens, and different fruits and nuts. It also works extremely well with a tangy crumble of feta cheese, for the dairy eaters out there. The prunes were a new gambit, and they made the salad so fancy I just might serve it for Thanksgiving this year.
…