Fall Harvest Salad with Balsamic Maple Vinaigrette

For the salad:
Preheat oven to 375°F and line a baking sheet with aluminum foil. Cut the butternut squash in half from top to bottom, scoop out the seeds, and place on the baking sheet, covering the squash with aluminum foil. Place in the oven, and roast for 45 minutes to an hour, until the squash can be just pierced with a fork. Then remove it from the oven and let it cool.

While the squash is cooling, chop and wash the lettuce and divide it among four bowls. When the squash is cooled, place the cut side down, and carefully remove the skin with a sharp knife. Cut it into ¼ inch thick slices, then cut the slices crosswise, making butternut squash cubes. Measure two cups of the cooked, cubed squash, and divide it evenly among the salads. Cut the pear into quarters, core it, thinly slice each quarter, and top each salad with a few slices. Sprinkle some of the blue cheese and walnuts over each.

For the dressing:
Place the olive oil, balsamic vinegar, garlic and maple syrup into a blender, and blend on high for one minute. Drizzle the amount of salad dressing you like over the salad and enjoy!