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.