The Culinary Stone

Preheat the oven to 400 degrees.

Place the squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the dried berries to the pan for the last 5 minutes.

Candied Pecans:

Set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use forks to separate pecans). Cool.

Maple-Balsamic Dressing:

Combine the chopped shallot, mustard and vinegar in a large mixing bowl. Slowly, drizzle in the oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.

Assemble the salad:

Toss the greens, pear slices, squash, berries and pecans in a large salad bowl. Garnish with some chopped parsley and a few pecans. Serve with the dressing on the side.


  • 1 1/2 Pounds butternut squash, peeled and 3/4" dice
  • extra virgin olive oil
  • 1 Tblsp pure maple syrup
  • kosher salt and seasoned pepper
  • 1/4 Cup dried cranberries
  • 1/4 Cup dried blueberries
  • 1 Each red pear, sliced
  • candied pecans
  • 2 Tblsp unsalted butter
  • 2 Tblsp light brown sugar, packed
  • 1/2 Cup raw pecans
  • maple-balsamic dressing
  • 1 Small shallot, finely diced
  • 2 Tsp. Dijon mustard
  • 4 Tsp. balsamic vinegar
  • 1/2 Cup extra-virgin olive oil
  • 4 Tsp. pure maple syrup
  • kosher salt and seasoned pepper
  • 2 5 oz asst. greens (radicchio, frisée, arugula etc.)