Ingredients:
1 butternut squash, peeled and chopped into 2 cm cubes
2 Tbsp. Mushroom & Sage Olive Oil
1/4 tsp. sea salt (optional)
6 c. mixed greens
3 pears, cored and sliced
1/4 c. roasted pepitas
1/4 c. dried cranberries
1/4 c. blue or goat cheese
Ingredients for Vinaigrette:
3 Tbsp. Sicilian Lemon or Cranberry Pear White Balsamic
1 Tbsp. Mushroom & Sage Olive Oil
1 Tbsp. maple syrup
1 Tbsp. dijon mustard
Preheat oven to 425F. Place butternut squash cubes on parchment covered baking sheet, then toss with olive oil and sea salt and spread into even layer. Roast for 15 minutes, stir to flip each cube and roast until cooked through and edges have caramelized - another 5 - 10 minutes. Remove from oven and allow to cool.
Toss cooled squash cubes with remaining salad ingredients, careful not to over-mix if your cheese is soft.
Whisk together dressing ingredients in small bowl or cruet. Dress salads and arrange pear slices on the top.
