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Serves 8 side dish servings, or 4 entrée salads when served with grilled chicken.


  • 2 large butternut squash
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts
  • 2 Bartlett pears
  • 1 teaspoon fresh parsley, chopped
  • 2 teaspoons olive oil
  • 3 ounces crumbled bleu cheese
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon kosher salt

Maple Cider Vinaigrette

  • 2 ounces pure maple syrup
  • 2 ounces cider vinegar
  • 4 ounces olive oil
  • 1/4 teaspoon cinnamon
  • Pinch nutmeg
  • Pinch ground cloves


  • Peel and seed butternut squash.
  • Dice squash into medium cubes and toss with 1/4 teaspoon cinnamon, kosher salt and olive oil.
  • Bake in a 400 degree oven until tender.
  • Let squash cool to room temperature.
  • Toast walnuts in the oven for about 5-8 minutes until lightly browned.
  • While squash is cooking, make the vinaigrette. In a small bowl add maple syrup, cider vinegar, cinnamon, nutmeg and cloves.
  • While whisking slowly, add the olive oil until well incorporated.
  • Slice pears into thin slices, removing seeds.
  • In a large mixing bowl add butternut squash, pears, cranberries, walnuts and parsley.
  • Drizzle vinaigrette over mixture and mix well.
  • Place salad on platter and top with bleu cheese.
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