Fall Harvest Salad

Using seasonal ingredients, create this amazing salad & celebrate fall!

Course Salad

Cuisine American

Keyword blue cheese, butternut squash, fall, pear

Prep Time 15

Cook Time 45

Total Time 1

Calories 374kcal

Preheat oven to 375°F and line a baking sheet with aluminum foil. Cut the butternut squash in half, scoop out the seeds, and place on the baking sheet, covering with aluminum foil. Place in the oven, and roast for 45 minutes to an hour, until the squash can be just pierced with a fork. Let cool. While the squash is cooling, chop and wash the lettuce, and divide among four bowls. When the squash is cooled, place the cut side down, and remove the skin with a sharp knife. Cut it into ¼ inch thick slices, then cut crosswise, making butternut squash cubes. Measure two cups of the cooked, cubed squash, and divide evenly among the salads. Cut the pear into quarters, thinly slice each quarter, and top each salad. Do the same with the blue cheese and walnuts.
To make the dressing, place the olive oil, balsamic vinegar, garlic and maple syrup into a blender, and blend on high for one minute. Drizzle the amount of salad dressing you like over the salad and enjoy!