Fall Harvest Salad With Balsamic Maple Vinaigrette

• FOR THE SALAD:
• 1 whole Butternut Squash
• 1 head Red Leaf Lettuce, Washed And Chopped
• 1 head Green Leaf Lettuce, Washed And Chopped
• 1 whole Red Pear
• 4 Tablespoons Blue Cheese
• 1/4 cups Walnuts, Roughly Chopped
• FOR THE DRESSING:
• 1/3 cups Olive Oil
• 1/3 cups Balsamic Vinegar
• 1 clove Garlic
• 1 Tablespoon Maple Syrup

1. For the salad:
2. Preheat oven to 375u0b0F and line a baking sheet with aluminum foil. Cut the butternut squash in half from top to bottom, scoop out the seeds, and place on the baking sheet, covering the squash 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. Then remove it from the oven and let it cool.
3. While the squash is cooling, chop and wash the lettuce and divide it among four bowls. When the squash is cooled, place the cut side down, and carefully remove the skin with a sharp knife. Cut it into 1/4 inch thick slices, then cut the slices crosswise, making butternut squash cubes. Measure two cups of the cooked, cubed squash, and divide it evenly among the salads. Cut the pear into quarters, core it, thinly slice each quarter, and top each salad with a few slices. Sprinkle some of the blue cheese and walnuts over each.
4. For the dressing:
5. 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!

salad, butternut squash, red pear, blue cheese, ubc, dressing, olive oil, balsamic vinegar, clove garlic, maple syrup

Taken from tastykitchen.com/recipes/salads/fall-harvest-salad-with-balsamic-maple-vinaigrette/ (may not work)