As promised here is a great salad recipe. I believe it is from one of the issues of Fine Cooking magazine.
Roasted Butternut Squash and Pear Salad with Spiced Pecan Vinaigrette
½ cup pecans coarsely chopped
2 tablespoons unsalted butter melted
½ teaspoon of chilli powder
3 cups peeled and diced butternut squash
1/3 cup virgin olive oil plus 2 tablespoons
¼ cup thinly sliced shallots
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons light brown sugar
6 cups mixed salad greens
1 small ripe pear halved, cored, and thinly sliced
Pre-heat oven to 450F
Put the pecans and butter in a square Pyrex dish and toss to coat. Sprinkle with the chilli powder and toss. Bake the nuts until toasted, about 5 minutes. Set aside to cool.
Put the squash on a heavy duty rimmed baking sheet. Drizzle 2 tablespoons of the oil over the squash and sprinkle with salt. Toss to coat. Roast the squash until browned on the bottom, about 20 minutes. Flip with a metal spatula and continue to roast until the squash is tender and nicely browned about 10 minutes. Set aside to cool.
Put the shallots in a small bowl, cover with hot water and let soak for 15 minutes the drain.
Combine the vinegar, mustard, brown sugar and ¼ teaspoon of salt in a small bowl. While whisking vigorously, slowly pour in the remaining 1/3 cup of olive oil.
Combine the salad greens and shallots in a large bowl; sprinkle with ½ teaspoon of salt. Drizzle just enough of the dressing over the salad to coat lightly and toss. Divide the greens among plates and scatter the pecans, squash, and pears over the greens. Drizzle a little more dressing if desired and serve.