Ingredients
1/2 cup pecans, very coarsely chopped
2 Tbs. unsalted butter, melted
1/2 tsp. ancho chile powder
3 cups 3/4-inch-diced, peeled butternut squash (from about a 2-lb. squash)
1/3 cup plus 2 Tbs. extra-virgin olive oil
Kosher salt
1/4 cup very thinly sliced shallots
3 Tbs. balsamic vinegar
1 Tbs. Dijon mustard
2 tsp. light brown sugar
6 cups loosely packed mixed salad greens
1 small ripe pear, halved, cored, and thinly sliced
Fine Cooking
View Full Recipe
2 Tbs. unsalted butter, melted
1/2 tsp. ancho chile powder
3 cups 3/4-inch-diced, peeled butternut squash (from about a 2-lb. squash)
1/3 cup plus 2 Tbs. extra-virgin olive oil
Kosher salt
1/4 cup very thinly sliced shallots
3 Tbs. balsamic vinegar
1 Tbs. Dijon mustard
2 tsp. light brown sugar
6 cups loosely packed mixed salad greens
1 small ripe pear, halved, cored, and thinly sliced
Description
This Salad Combines Fall's Sweetest Flavors: Mellow Butternut Squash, Crisp Buttery Pears, And Crunchy Pecans, With A Slightly Spicy Kick From The Vinaigrette.
Fine Cooking
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter