Roasted Butternut Squash and Walnut Salad with Asian Pear
Preheat oven to 425 degrees. Prepare butternut squash. Place butternut squash in large bowl and combine with olive oil, cumin, coriander, cayenne pepper, coarse salt and freshly ground pepper to taste; stir until evenly coated. Turn out onto baking sheet and arrange into one even layer. Bake in oven for 25-35 minutes, turning squash over half way through.
While the butternut squash is roasting slice pear into 1/8" slices, and thinly slice shallot. Prepare dressing below. Pan roast the walnut until fragrant and slightly darkened in color, remove from pan and set aside.
When the butternut squash is finished cooking to your liking of softness remove from oven and let cool on cooling rack for ten minutes.
Combine arugula, squash, pear, and shallot in salad bowl; toss ingredients with salad dressing you have already prepared. Transfer salad to plates and top with walnuts.
Bright Balsamic Dressing
In small bowl whisk together vinegar, lemon juice, lemon zest, salt and pepper. Slowly whisk in olive oil. Set aside to serve over salad.