Roasted Butternut Squash & Pear Salad

• 1/2 cups Pecans, Coarsely Chopped
• 2 Tablespoons Unsalted Butter, Melted
• 1/2 teaspoons Ancho Chili Powder
• 3 cups Peeled , Diced Butternut Squash
• 3 Tablespoons Balsamic Vinegar
• 1 Tablespoon Dijon Mustard
• 2 Tablespoons Light Brown Sugar
• 1/3 cups Plus 2 Tablespoons Olive Oil, Divided Use
• 6 cups Packed Mixed Salad Greens
• 1/4 cups Very Thinly Sliced Shallots
• 1 whole Ripe Pear, Cored , Halved And Thinly Sliced
• Salt And Pepper

1. Preheat oven to 450 F. On a cookie sheet combine the nuts with the butter and sprinkle with the chili powder. Bake the nuts in the preheated oven until toasted, about 5 minutes. Set aside to cool.
2. Put the cut up squash into a heavy duty pan, drizzle 2 tablespoons of olive oil over top and toss. Sprinkle with 3/4 teaspoon salt. Roast in the preheated oven until browned about 20 minutes. Then flip the squash and continue roasting for 15 minutes or until squash is tender and nicely browned. Set aside to cool.
3. In a small bowl, combine the vinegar, mustard, brown sugar, and 1/4 teaspoon salt. Whisk together then slowly add the 1/3 cup olive oil. Whisk vigorously.
4. Combine the salad greens with the shallots in a large bowl. Sprinkle with 1/2 teaspoon of salt. Drizzle just enough of the dressing over the salad to coat it lightly, then toss it.
5. Divide the greens among 6 plates and scatter the pecans, squash and pear slices over the top. Then drizzle with more dressing and serve... So delicious!
6. * I added pomegranate seeds to mine as we love them!!

pecans, unsalted butter, ancho chili powder, balsamic vinegar, dijon mustard, light brown sugar, olive oil, ubc, salt

Taken from tastykitchen.com/recipes/salads/roasted-butternut-squash-pear-salad/ (may not work)