Roasted Butternut Squash and Pear Salad

Ingredients

• 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

Directions

• 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.