Roasted Butternut Squash and Apple Salad

Name: Roasted Butternut Squash and Apple Salad
Yield: 10 Servings
Ingredients: 2 tablespoons balsamic vinegar; 2 tablespoons fresh lemon juice; 6 tablespoons extra-virgin olive oil; Olive oil; Nonstick vegetable oil spray; 1/4 cup balsamic vinegar; 2 teaspoons (packed) dark brown sugar; 2 2-pound butternut squash, peeled, halved lengthwise, seeded; Coarse kosher salt; 4 heads of Belgian endive, root ends trimmed, leaves separated into individual leaves; 2 unpeeled Fuji apples, halved, cored, cut into matchstick-size strips; 8 ounces blue cheese (such as Maytag), coarsely crumbled; 1/2 cup dried cranberries

By Bruce AidellsPhotographer Dan Forbes

November 3, 2008

Recipe notes