Ingredients
For the Roasted Butternut Squash:
4 cups butternut squash, cubed
2 tablespoons SOOC Butternut Squash Seed Oil or SOOC Medium Varietal Olive Oil
1 teaspoon salt
½ teaspoon black pepper
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For the Mushroom & Sage Croutons:
4 cups cubed sourdough bread
2 tablespoons SOOC Mushroom & Sage Olive Oil
1 teaspoon salt
½ teaspoon black pepper
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For the Cranberry Pear Vinaigrette:
½ cup SOOC Cranberry Pear White Balsamic Vinegar
¼ cup SOOC Medium Varietal Olive Oil (like Spanish Arbosana EVOO)
1 shallot, finely chopped
½ teaspoon ground ginger
½ teaspoon salt
½ teaspoon black pepper
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Additional Salad Ingredients:
2 pears, peeled and coarsely chopped
1 cup dried cranberries
½ cup pepitas
Directions
1. Preheat the oven to 400°F. On a parchment-lined baking sheet, spread the butternut squash cubes. Drizzle with the butternut squash seed oil or extra virgin olive oil, and sprinkle with salt and pepper. Toss to coat. Roast in the oven for about 35-45 minutes, or until the squash is tender but not too soft.
2. On a separate parchment-lined baking sheet, spread the cubed sourdough bread. Drizzle with mushroom & sage olive oil and sprinkle with salt and pepper. Toss to coat. Roast in the oven for 10-15 minutes, or until the bread cubes are golden and crisp to the touch. Set aside to cool.
3. In a small bowl, combine the finely chopped shallot, cranberry pear white balsamic vinegar, olive oil, ground ginger, salt, and black pepper. Stir well and let the vinaigrette sit for 15 minutes to allow the flavors to meld.
4. In a large bowl, combine the roasted butternut squash, croutons, chopped pears, dried cranberries, and pepitas.
5. Drizzle the cranberry pear vinaigrette over the salad and toss gently to coat. Serve immediately to enjoy the freshness and crunch of the salad.
