Warm Roasted Delicata Squash and Pear Salad with Blue Cheese

Also called sweet potato squash because of its creamy flavor and texture, delicata has a pale yellow skin and dark green pinstripes. This heirloom variety has a fine, creamy flesh, which tastes similar to sweet potatoes and butternut squash. And, yes, you can eat the skin!

For this recipe you’ll need:

For the squash:

• 1 medium-size delicata squash, halved, seeded and cut into large dice
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

For the vinaigrette:

• 1/4 cup freshly squeezed orange juice
• 1 tablespoon apple cider vinegar
• 1 shallot, minced
• 1 teaspoon Dijon or whole-grain mustard
• 1 to 2 teaspoons maple syrup
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste

4 cups mesclun lettuce mix

1 ripe pear, cored and cut into medium dice

1/4 cup pecans, toasted and roughly chopped

1/3 cup blue cheese, crumbled