Stonewall Kitchen Winter Salad

Directions

1. Wash hands with soap and water.
2. Preheat oven to 425 degrees F.
3. Cut pears in half lengthwise. Cut into 1/2-inch wedges and remove the seeds using a paring knife.
4. Toss in 1 Tablespoon oil and spread out on a parchment paper or foil lined, rimmed baking sheet.
5. Cut the delicata squash in half lengthwise. Remove seeds with a spoon and discard. Cut squash into 1/2-inch slices. Toss in 1 Tablespoon oil. Season with salt and pepper. Spread out on a parchment paper or foil lined baking sheet. Make sure the pans are not overcrowded.
6. Bake pears and squash about 25-30 minutes or until slightly tender and golden brown, turnover half way through cook time. Set aside to cool.
7. Reduce heat to 350 degrees F. Spread pecans out on a baking sheet. Bake at 350 degrees F for 5-8 minutes or until aromatic and golden brown.
8. Place salad greens in a salad bowl. Top with pears, squash, pecans, cranberries and blue cheese. Toss with enough salad dressing to lightly coat the salad greens and serve immediately.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!