Grilled Apple and Pear Salad with Maple Walnut Vinaigrette
Servings 2 large salads
Ingredients
For Salad
- 6 cups Mixed Greens
- ¼ cup Dried Cranberries
- ½ cup Blue Cheese Crumbles
- 1 Apple
- 1 Pear
For Squash
- 1 Medium Butternut Squash
- ¼ cup Olive Oil
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 1 ½ tablespoon brown sugar
For Vinaigrette
- 2 ½ tablespoon Walnut Pieces
- 2 tablespoon Maple Syrup
- 2 tablespoon Apple Cider Vinegar
- ¼ teaspoon Ground Ginger
- ⅔ cup olive oil
- ¼ teaspoon salt
- ¼ tsp black pepper
Instructions
Butternut Squash
- Cut the top and bottom off the squash. Slice the squash in half.
- Using a heavy duty peeler, peel the skin from the outside of the butternut squash. Cut the squash in half and scoop out the seeds and strings.
- Slice the squash into strips. Cut the squash into square pieces. For roasting, toss in a bowl with olive oil, salt, pepper, brown sugar, and a little cinnamon. Roast at 375°F for 30 minutes
Grilled Apples and Pears
- Slice the apples and pears ¼ -½ inch in thickness. Heat the grill on medium heat and simple grill the fruit 1-2 minutes per side.
Vinaigrette
- Place walnut pieces in blender
- Add maple syrup
- Next, add apple cider vinegar
- Add olive oil, salt, ginger, and pepper
- Blend till smooth
Salad Assembly
- Place greens in a bowl.
- Top with dried cranberries.
- Add roasted butternut squash.
- Sprinkle with blue cheese.
- Add grilled apples and pears.
- Drizzle dressing over the top.