Roasted Butternut Squash & Pear Salad with Spiced Pecan Vinaigrette

Roasted Butternut Squash & Pear Salad with Spiced Pecan Vinaigrette
Photo by Scott Phillips

Ingredients

  • 2 Tbs. unsalted butter, melted
  • 1 Tbs. Dijon mustard
  • 2 tsp. light brown sugar
  • Kosher salt
  • ½ tsp. ancho chile powder
  • 3 cups ¾-inch-diced, peeled butternut squash (from about a 2-lb. squash)
  • 1 small ripe pear, halved, cored, and thinly sliced
  • + 5 more ingredients
    • ½ cup pecans, very coarsely chopped
    • 6 cups loosely packed mixed salad greens
    • 1/3 cup plus 2 Tbs. extra-virgin olive oil
    • ¼ cup very thinly sliced shallots
    • 3 Tbs. balsamic vinegar

Position a rack in the center of the oven and heat the oven to 450°F Put the pecans and butter in an 8-inch-square Pyrex dish and toss to coat. Sprinkle with the chile powder and toss. Bake the nuts until toasted, about 5 minutes. Set aside to cool. Put the squash on a heavy-duty rimmed baking ...

View full recipe at Fine Cooking

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