Name: Roasted Pear and Butternut Squash Salad
Ingredients: 2 red pears (cored and cut into 1- inch chunks); 1 small butternut squash (peeled, seeded and cut into 1- inch chunks); 1 tablespoon olive oil; 1 tablespoon pure maple syrup; 1/8 teaspoon cinnamon; 6 cups mixed red and green leaf lettuces; 1/2 cup toasted pecans; 1/3 cup tart dried cherries (try to find unsweetened); 3 tablespoons apple cider vinegar; 1/4 cup olive oil; 1/4 cup apple juice (or for a tangy twist, try apple cider); 2 teaspoons honey; 1 teaspoon Dijon mustard; 4 fresh basil leaves; 1/4 teaspoon salt; 1/8 teaspoon pepper (or to taste)