This is the salad we served at the baby shower for Aidan and Kaylee. It is a wonderful combination of fall flavors dressed with an apple cider/maple syrup dressing. To top if off it looks positively smashing on the table.
| Prep Time | 30 minutes |
| Servings |
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Ingredients
- 2 heads leaf lettuce one red and one green ruffled
- 1 cup butternut squash peeled, cubed, cooked and cooled
- 1 cup dried tart cherries
- 1/2 cup pomegranate seeds
- 1/2 to 1 cup crumbled blue cheese according to taste
- 1 cup toasted pecans roughly chopped
- 4 whole pears cored and sliced
Apple Cider/Maple Syrup Dressing
- 1/3 cup Apple Cider
- 2 tablespoons maple syrup
- 1 tablespoon dijon mustard
- salt and pepper
- 2/3 cup salad oil
Ingredients
Apple Cider/Maple Syrup Dressing
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Instructions
- Wash lettuce, tear in bite size pieces and spin in salad spinner to dry. This can be done a day ahead and refrigerated in a plastic bag with a paper towel.
- Prepare squash by peeling and cutting into cubes, and boiling in salted water until tender. About 15 minutes. Drain and cool. This is a good thing to do the day ahead also.
- No longer than two hours before serving, wash whole pears, and core, from the bottom with an apple corer. Drop whole pears in a bowl of water with the juice of one lemon. This will keep them from turning dark.
- To serve, mix all ingredients in a large bowl. Toss with dressing (see below). Slice each pear in 1/4 inch slices keeping them in their whole shape set them in the middle of the salad. Enjoy!
Apple Cider/Maple Syrup Dressing
- Mix apple cider, Dijon mustard, maple syrup in a food processor or blender. With the motor running slowly add the oil, mixing until the dressing is thick and smooth. This can be refrigerated for a couple of weeks.
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