Ingredients

Ingredients:

2 ripe pears

1/3 cup toasted pumpkin seeds

1 cup diced roasted squash*

1 cup golden or chioggia beets (peeled and julienned)

1 cup cabbage or spinach, thinly sliced

Vinaigrette:

¼ cup red wine vinegar

¾ cups olive oil

1 Tbsp honey

2 tsp Dijon mustard

1 Tbsp fresh chopped herbs such as parsley, rosemary, thyme or combination of (change herbs if you want)

Preparation

  1. Preheat the oven to 350 degrees. Peel the squash and dice into cubes about ¾ of an inch thick. Toss in olive oil and season with salt and pepper. Put on a baking sheet and roast the squash until tender approximately 20 minutes and let cool completely.
  2. Add all the vegetables to a bowl and season with salt and pepper.
  3. In a small bowl, add the red wine vinegar, honey, Dijon mustard and herbs and whisk well to combine. Slowly add the olive oil and whisk to combine.
  4. Add the dressing to the vegetables and toss gently. Add the pumpkin seeds and toss. Serve immediately or place in a covered container.