Harvest Salad

This recipe’s inspiration came from a salad served at the Wildflower Bread Company. I could make a meal of just this salad; the roasted butternut squash makes it a bit heartier than your every-day salad.

Harvest Salad

Elements:

Fresh Herb Salad Greens -or- Field Greens

Candied Pecans

Roasted Butternut Squash

Crumbled Gorgonzola Cheese

Cranberry Vinaigrette

Candied Pecans:

Ingredients:

2 tablespoons unsalted butter

2 tablespoons packed light brown sugar

1/2 cup raw pecans

Directions:

To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.

Source: Food Network

Roasted Butternut Squash

Ingredients:

1 butternut squash
extra virgin olive oil, for drizzling
salt
freshly ground black pepper
2 teaspoons finely chopped fresh herbs like thyme, rosemary, or sage, (optional)
honey or maple syrup, for drizzling (optional)

Directions:

Preheat the oven to 400°F.

Slice the stem off of the top of the squash and remove the bottom. With a strong vegetable peeler, remove and discard the squash's skin.

Cut the squash in half down the middle. Remove and discard the seeds.

Slice the flesh into 1/4-inch dice and place on a baking sheet lined with foil.

Liberally drizzle with olive oil and season with salt. If desired, sprinkle with the herbs and drizzle with the honey or syrup. Toss to combine.

If using the squash for a salad, roast in the oven for 15-20 minutes (tossing once to rotate) until the squash is tender. If you plan on pureeing the squash, roast for 40-50 minutes until its very soft and beginning to brown.

Depending on the size of your squash, you should have 2-3 cups.

Source: Yum Sugar

Cranberry Vinaigrette

Ingredients:

1/4 cup fresh or frozen cranberries, thawed

1/4 cup balsamic vinegar

1 tablespoon chopped red onion

1 tablespoon sugar

1 teaspoon Dijon mustard

1 cup vegetable oil

Directions:

Puree cranberries in processor until smooth. Add vinegar, onion, sugar and mustard and process until well blended. With processor running, gradually add oil and process until well blended. Transfer to medium bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk before using.)

Source: Epicurious