Warm salad with pumpkin, rosemary and tangerines

Ingredients:

• 1/4 tbsp. + 2 tbsp. l. olive oil
• 1 butternut squash (900 g), peeled and cut into 2.5 cm cubes (about 5 cups)
• 1 cup vegetable broth
• 4 tangerines
• 1 teaspoon fresh rosemary, coarsely chopped
• 170g mixed salad greens or spinach, washed and dried
• 1/4 cup dried cranberries

Preparation:

1. In a large heavy-bottomed skillet, heat 1/4 cup olive oil over medium-high heat. Add the squash. Season with salt and pepper. Cook until lightly browned and tender, 8–10 minutes. Add the vegetable broth. Reduce heat to medium-low and simmer, covered, until tender, 15–20 minutes. Season with salt and pepper to taste and set the squash aside to cool slightly.
2. Meanwhile, prepare the mandarins and vinaigrette. Peel 3 mandarins and slice them into 2-cm-thick rounds, removing all the seeds. Place the sliced ​​mandarins in a bowl. To prepare the vinaigrette, juice the remaining mandarin orange into a small bowl. Add the remaining 2 tablespoons of olive oil and the rosemary. Toss to combine. Season with salt and pepper to taste.
3. Place the salad greens in a large serving bowl. Toss the salad with the dressing. Top with the warm pumpkin. Add the sliced ​​tangerines and sprinkle with dried cranberries. Serve warm.