Butternut Squash Salad with Cranberries, Chèvre and Candied Pecans

Serves 12 to 15

Ingredients:

For the dressing:

1 cup extra virgin olive oil

¼ cup aged white balsamic vinegar (if you can find it, otherwise use regular)

¼ cup cider vinegar

2 cloves of garlic, minced

2 tablespoons Dijon mustard

Salt and pepper to taste

For the salad:

1 cup dried cranberries

12 ounces goat cheese , cut into small cubes

1 ½ cups candied pecans

3-4 pounds spring greens mix

1 ½ cups butternut squash, peeled and cut into ½-inch cubes

½ lemon, juiced

2 tablespoons honey

Salt

We encourage you to personalize this recipe and hope you enjoy this recommendation.

Preparation for the dressing:

1. Place vinegars, garlic and mustard in a blender (or whisk in a bowl).

2. While blending, slowly pour in the oil.

3. Blend until emulsified.

4. Season to taste.

Preparation for roasting the squash:

1. Toss butternut squash cubes very lightly in olive oil, lemon juice, salt and honey.

2. Roast at 400 ºF on an un-crowded cookie sheet stirring occasionally until lightly browned.

Final Preparation:

On each plate, put a handful of spring greens, add a tablespoon of roasted squash, a tablespoon of candied pecans, a tablespoon of cranberries and a tablespoon of cubed goat cheese. Pour the dressing.