Pear and Butternut Squash Salad with a Maple Balsamic Vinaigrette
Salty and sweet with a kick. This pear and butternut squash salad is a favorite winter side dish and it's perfect for lunch or any holiday get together.
- 1 tablespoon olive oil
- 1 tablespoon cinnamon
- 2 teaspoon cayenne pepper
- 1 5-ounce container spring greens
- 1 butternut squash
- 1/2 red onion, sliced
- 2 pears, sliced
- 3 slices bacon, cooked and crumbled
For the dressing:
- 1/4 cup white balsamic vinegar
- 1/4 cup pure maple syrup
- 1/2 cup olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon cayenne pepper
Preheat the oven to 400°F. Spray a foil lined baking sheet with cooking spray. In a medium bowl combine the butternut squash, 1 tablespoon of the olive oil, the cinnamon and 2 teaspoons of the cayenne pepper.
Toss well to coat and spread the butternut cubes on the baking sheet. Bake for 25 to 30 minutes or until the cubes are soft.
Next, whisk together all the ingredients for the vinaigrette. Set aside.Fill a bowl with the salad greens. Add the onion, sliced pears, butternut squash cubes and crumbled bacon. Serve with the vinaigrette.