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Roasted Butternut Squash & Pear Salad with Spiced Pecan Vinaigrette

Julie Grimes Bottcher
  • minutes
  • Serves 6

INGREDIENTS

3 cups

3/4-inch-diced, peeled butternut squash

1

Pear, small ripe

6 cups

Salad greens, loosely packed mixed

1/4 cup

Shallots

3 tbsp

Balsamic vinegar

1 tbsp

Dijon mustard

1/2 tsp

Ancho chile powder

2 tsp

Brown sugar, light

1

Kosher salt

1/2 cup

Olive oil, extra-virgin

1/2 cup

Pecans

2 tbsp

Butter, unsalted