Roasted Butternut Squash & Pear Salad Recipe

Directions:

1. Preheat oven to 450 degrees.
2. Mix nuts with the butter and sprinkle with the chili powder. Bake until toasted about 5 mins.
3. Set aside to cool.
4. Put the cut up squash in a heavy duty pan, drizzle 2 tbsps of olive oil over top and toss. Sprinkle with 3/4 tsp salt. Roast until browned about 20 mins.
5. Flip and continue roasting approx 15 mins or until squash is tender and nicely browned. Set aside to cool.
6. Combine the vinegar, mustard, brown sugar, and 1/4 tsp salt. Whisk together then slowly add the 1/3 cup olive oil. Whisk vigorously.
7. Combine the salad grrens with the shallots ina large bowl. Sprinkle with 1/2 tsp salt. Drizzle just enough of the dressing over the salad to coat lightly and toss.
8. Divide the greens among 6 plates and scatter the pecans, squash and pears over greens drizzle with more dressing and serve...so delicious.....!!
9. * I added pomegranate seeds to mine as we love them!!