Roasted Winter Squash, Cranberry, and Almond Salad with Lemon Dijon Balsamic Vinaigrette (vegan, gluten-free, soy-free)

Salad

winter squash, roasted, cleaned, and diced into 1-inch cubes (kabocha, butternut, buttercup, acorn, etc.)

mixed salad greens

half of 1 medium carrot, peeled and sliced into thin rounds

dried cranberries (or craisins, golden raisins, raisins)

almonds (I used unsalted raw almonds, use your favorite nut; lightly toasted if preferred)

Lemon Dijon Balsamic Vinaigrette – Makes about

juice of half of 1 large lemon, about 2 to 3 tablespoons

balsamic vinegar

dijon or brown, grainy mustard

+ tablespoon(s) brown sugar, or to taste

+ teaspoon(s) salt, to taste

about 1/3 cup olive oil