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