The colors and flavors of this salad are full of autumn in every way.  Nutty, sweet and savory are perfect for the season and so beautiful.  I like to use a mixture of walnut oil and olive oil in my dressing for a richer flavor and you can certainly play with different ratios of the two oils.  If you don’t have the walnut oil, the olive oil works quite well also.

Serves 2-4


for salad:

  • 10 -12 ounces favorite mixed greens
  • 1 firm, ripe pear, quartered and thinly sliced
  • 16 ounces butternut squash, 1/2 inch dice
  • 1 cup crumbled gorgonzola
  • 5 fresh figs, halved
  • 1 cup pomegranate seeds
  • 1 cup toasted walnuts
  • sprouts for garnish, optional
  • olive oil for roasting
  • kosher salt and pepper
  • garlic powder

for dressing:

  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard 
  • 2 tablespoons white champagne vinegar 
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon walnut oil 
  • kosher Salt and freshly cracked black pepper 


Preheat oven to 400.  Drizzle diced butternut squash with olive oil and and toss with salt pepper and garlic powder until lightly coated.  Spread evenly on a rimmed baking sheet lined with parchment and roast for 30 minutes until just tender.  Remove from oven and allow to cool.  In a large, shallow bowl or platter, place greens on bottom.  Add cooled butternut squash and remaining ingredients atop salad.  Whisk together ingredients for dressing until oil is emulsified.  Drizzle over salad and enjoy immediately!