Recipe: Roasted Butternut Squash & Pear Salad
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Roasted Butternut Squash & Pear Salad
Ingredients:
- 2 each large butternut squash
- ½ cup dried cranberries
- ½ cup walnuts
- 2 each Bartlett pears
- 1 teaspoon fresh parsley chopped
- 2 teaspoon olive oil
- 3 oz. crumbled bleu cheese
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
Maple Cider Vinaigrette
- 2 oz. pure maple syrup
- 2 oz. cider vinegar
- 4 oz. olive oil
- ¼ teaspoon cinnamon
- Pinch nutmeg
- Pinch ground cloves
Directions:
- Peel and seed butternut squash.
- Dice squash into medium cubes and toss in large bowl with ¼ teaspoon cinnamon, kosher salt and olive oil.
- Bake in a 400 degree oven until tender.
- Let squash cool to room temperature.
- Toast walnuts in 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 thin, removing seeds.
- In a large mixing bowl add butternut squash, pears, cranberries, walnuts, parsley.
- Drizzle vinaigrette over mixture and mix well.
- Place salad on platter and top with bleu cheese.
Provides 8 side dish servings or 4 entrée salads when served with grilled chicken.