One bite of sweet roasted squash, spicy pecans and juicy pears and you won't be able to put your fork down.
1 cup coarsely chopped pecans
1 tbsp olive oil
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp chili powder
1/8 tsp cayenne pepper, optional
3 cups peeled and cubed butternut squash
2 tbsp olive oil
2 tbsp maple syrup
3/4 tsp kosher salt
3 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tbsp packed brown sugar
1/4 tsp kosher salt
1/4 cup olive oil
8 cups loosely packed mixed salad greens
2 large pears, cored and thinly sliced
1/2 cup dried cranberries
1) Preheat oven to 450°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
2) For the pecans, in a small bowl, toss pecans with olive oil, cumin, cinnamon, chili powder and cayenne. Spread pecans out on prepared baking sheet. Bake 5 minutes or until lightly toasted. Set aside to cool.
3) For the squash, line a baking sheet with aluminum foil and coat with non- stick cooking spray. In a medium bowl, toss cubed squash with olive oil, syrup and salt. Spread on prepared baking sheet and roast for 20 minutes, stir and continue to cook for an additional 5-10 minutes until squash is tender and lightly browned. Set aside to cool.
4) For the dressing, in a small bowl, whisk vinegar, Dijon mustard, brown sugar and salt. Continue to whisk, slowly adding olive oil until combined.
5) In a large serving bowl, gently toss salad greens with 2 tbsp of dressing to lightly coat. Add pecans, squash, pears and dried cranberries. Drizzle salad with remaining dressing.
Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at BiteMeMore.com.
Copyright 2017 ZoomerMedia Limited