Los Angeles Ensalada Espanola (L. A. Chopped Spanish Salad)

Ingredients

• 16 roma tomatoes, sun dried, packed in oil (1/4-inch dice)
• 3 tablespoons olive oil
• 1/4 cup butternut squash (1/4-inch dice)
• 1/4 cup red beet, roasted (1/4-inch dice)
• 1/2 cup unsalted pistachio nuts, shelled
• 1/2 cup fennel (1/4-inch dice)
• 1/2 cup celery (1/4-inch dice)
• 1/3 cup cucumber (1/4-inch dice)
• 1/2 cup currant, dried
• 3 tablespoons piquillo peppers (1/4-inch dice)
• 1/4 cup grated parmesan cheese
• 1/4 cup grated provolone cheese (or mozzarella)
• 8 cups chopped mixed greens (such as arugula, spinach, frisee and romaine)
• 2 tablespoons balsamic vinegar
• 3 tablespoons golden raisins

Directions

1. 1

   Preheat the oven to 250 F, roast the squash and beets in a small baking pan just until tender, about 12 minutes, allow to cool.

2. 2

   Increase oven temperature to 350 F and toast pistachios for 5 to 7 minutes until lightlt toasted, allow to cool.

3. 3

   in a large bowl, toss together the roasted tomatoes, butternut squash, beets, pistachios, fennel, celery, cucumber, currants, piquillo peppers, grated cheeses and mixed greens.

4. 4

   In a small bowl mix , whisk together the balsamic vinegar and olive oil, stir in raisins.

5. 5

   Drizzle dressing over the salad, sprinkle with a dash of salt and toss to combine.

6. 6

   Serve immediately.