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Roasted Butternut Squash Salad with Sherry Maple Vinaigrette

This is what I will serve on Thanksgiving. I like the combination of flavors in this salad. It's also pleasing to the eye. You can prepare the ingredients in the morning and simply toss them together when it is time for dinner.

Ingredients: serves 6-8

1/2 c raisins

1/2 c port

1 Butternut Squash, look for a long wide neck, peeled and cut into 1 inch dice

1 small Red Onion, thinly sliced

2 T Olive Oil

2 T Pure Maple Syrup

1/2 small Radicchio, coarsely chopped or torn into small pieces

4 c loosely packed Mixed Salad Greens

1/3 c Walnuts, toasted

1 large Goat Cheese log

4 slices Bacon, cooked and crumbled or Prosciutto

Heat the port and add the raisins. Let them soak for about 3 hours. Then drain and reserve for salad.

Preheat the oven to 400.

Toss the Butternut squash and red onion with the olive oil and maple syrup. Season with salt and pepper and roast for about 20-25 minutes. Until the squash is cooked through and lightly browned and the onions are starting to brown. Remove and hold for salad.

Maple Vinaigrette:

1/3 c Sherry Vinegar

1 t Dijon Mustard

2 T Pure Maple Syrup

1 c Mild Oil

Salt and Pepper to taste

Blend until combined.

Cook the bacon until it is crisp. Remove and crumble when cooled.

Toast the walnuts on top of the stove in a dry non-stick skillet.

Toss the greens with some of the dressing. Plate the greens then add some of the roasted squash and onions, goat cheese, bacon, walnuts and raisins. Drizzle with a little more dressing.


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