Winter Pear Salad
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Directions
Item No.
141117
Item No.
141108
Item No.
141107
Ingredients
- 2 pears, cored and sliced thin
- 1 medium delicata squash, halved, seeds removed and cut into ½-inch slices
- 2 Tablespoons Olive Oil
- 6 cups mixed baby salad greens, washed
- ½ cup pecans, toasted
- ½ cup dried cranberries
- 3 – 4 ounces blue cheese, crumbled
- ½ cup Stonewall Kitchen Balsamic Fig Dressing, Maple Balsamic Dressing or Olive oil & Balsamic Dressing
- Salt and Pepper
Directions
- Preheat oven to 425° F.
- Toss the squash in the olive oil and season with salt and pepper. Spread out on a parchment paper or foil lined baking sheet. Make sure the pans are not overcrowded. Bake squash about 20 – 25 minutes or until slightly tender and golden brown, turning over half way through. Set aside to cool.
- Place salad greens in a large bowl with squash, pecans and cranberries. Toss with enough salad dressing to lightly coat the salad greens, then divide into serving bowls. Top with blue cheese crumbles and pear slices and serve right away.
