Jessie Monds Fall Harvest Salad - Jessie Monds

Ingredients

• 2 main course or 4 side dish servings
• 1/2 cup whole pecans
• 2 cups butternut squash, peeled and sliced into bite-sized half moon shapes
• 1 tablespoon grapeseed oil
• 1 teaspoon cinnamon
• 1 teaspoon chili powder
• 4 tablespoons dried cherries or cranberries
• 2-4 ripe pears (comice or anjou)
• 1 pomegranate, seeds removed (optional)
• 1/4-1/3 cup mild blue cheese (Amish Blue or Stella), goat cheese, or no cheese
• 1 5 ounce box heirloom lettuces or other delicate leaf lettuce (delicate mixed greens better than romaine or iceberg here)
• 1 teaspoon grainy dijon mustard
• 1-2 tablespoons Grade B maple syrup (1 tablespoon tastes good if you are watching sugar but 2 gives more maple flavor)
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 3 tablespoons grapeseed oil
• pinch of salt
• pinch of cayenne pepper