Roasted Delicata Squash and Pear Salad

It's squash and pear season! Roast your ass some squash seeds and welcome fall with this stunner of a salad. 

Don't shy away from the cinnamon and chili powder - they are just the perfect spice blend for roasted squash.  

Ingredients

To make 2 salads

1 delicata squash
2 ripe pears, sliced
Spinach (or mixed greens)
Blue cheese (I prefer a wedge to crumbled)
1 tsp. chili powder
1 tsp. cinnamon 
2 tbsp raw pecan pieces
2 tbsp. olive oil 
Salt and pepper 

For dressing

1 tsp.  honey
1 tsp. dijon mustard
1 tbsp. balsamic vinegar
3 tbsp. olive oil
Splash of water
Salt and pepper

Method

Preheat oven to 400 F

Prepare squash: Cut in half lengthwise. Using a spoon, scoop out seeds and set aside for roasting.  Cut each half into 1 inch slices. Place slices on large baking sheet (preferably rimmed) and toss with 1-2 tbsp. olive oil, chili powder and cinnamon. Season with salt and pepper. Bake for 10 minutes. Flip slices, sprinkle in pecan pieces and roast for an additional 5-10 minutes.

Roast squash seeds: Reduce oven heat to 275 F. Rinse seeds under water to remove any attached stringy bits. Pat dry. Place seeds on baking sheet, toss with a splash of olive oil and season with salt. Bake until golden brown, approximately 15-20 minutes.

Make dressing: Using a fork, mix all ingredients in a bowl until well incorporated.

Assemble salad: Toss spinach or greens with dressing (reserve some to drizzle on pear) and place on plate. Place sliced pear in center and drizzle with dressing. Add roasted squash and pecans around pear. Add dabs of blue cheese.  Sprinkle with roasted squash seeds. Bon appetite, we may eat!