This Roasted Butternut Squash and Gorgonzola Salad is packed with delicious fall flavors!
Preheat oven to 425 degrees. Coat a medium baking sheet with nonstick cooking spray; set aside.
In a large bowl, mix together squash, 2 tablespoons olive oil, and 1 tablespoon maple syrup. Season with salt and pepper.
While squash is cooking, combine shallot and vinegar in a small bowl. Set aside to pickle.
When salad is ready to assemble, whisk together shallot/vinegar mixture, 4 tablespoons olive oil, and 1 tablespoon maple syrup. Season generously to taste with salt and pepper.
While squash is cooking, place pecan halves in a small skillet over medium-low heat. Cook, stirring frequently, for about 10 minutes or until toasted. Remove from pan and set aside to cool.
When everything is ready, pour dressing over mesclun and toss to coat.
Serve salad immediately. Enjoy!