Chefs Seasonal Salad Recipe
Field greens, acorn squash, poached pear, goat cheese, candied pecans and apple cider vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Acorn Squash
Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes until tender. Allow to cool, then slice into wedges.
- 2
Poach the Pear
In a saucepan, bring water to a simmer. Peel and core the pear, then add to the water. Poach for about 10 minutes until tender. Remove and let cool, then slice.
- 3
Make the Apple Cider Vinaigrette
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and black pepper until emulsified.
- 4
Assemble the Salad
In a large bowl, combine the field greens, roasted acorn squash, poached pear slices, and candied pecans. Crumble the goat cheese on top. Drizzle the apple cider vinaigrette over the salad and toss gently to combine.
