ROASTED BUTTERNUT SQUASH AND PEAR SALAD WITH SPICED-PECANS

INGREDIENTS

• 1/2 cup pecans, coarsely chopped
• 2 Tbsp. unsalted butter, melted
• 1/2 tsp. chile powder
• 3 cups, peeled and diced 3/4-inch butternut squash
• 1/3 cup + 2 Tbsp. extra-virgin olive oil
• 1/4 cup very thinly sliced shallots
• 3 Tbsp. balsamic vinegar
• 1 Tbsp. Dijon mustard
• 2 tsp. light brown sugar
• 6 cups loosely packed mixed baby greens
• 1 small pear (any type), halved, cored and thinly sliced
• fresh cilantro or parsley, chopped (optional)
• sea salt

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INSTRUCTIONS

1. Preheat the oven to 450F.
2. Combine the pecans with melted butter and chile powder in a small baking dish. Toss to coat. Bake for 5 minutes or until toasted. Set aside to cool.
3. In a medium bowl, toss the butternut squash with 2 tablespoons of olive oil. Season with salt. Roast on a large baking sheet for 20 minutes. Optional: flip the butternut squash and broil for 2-3 minutes or until golden brown. Set aside to cool.
4. While the squash is roasting, place the shallots into a small bowl and cover with cold water. Let soak for 15 minutes; drain and set aside.
5. In a small bowl, combine the vinegar, mustard, brown sugar, and 1/4 tsp. salt. While whisking, slowly pour in the remaining 1/3 cup of oil.
6. To assemble the salad: combine the salad greens and shallots in a large bowl. Drizzle just enough vinaigrette to coat the salad lightly. Add the squash, pears and pecans. Drizzle with more dressing. Sprinkle with fresh herbs (optional) and serve.

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